About this recipe:A velvety, creamy pasta sauce for fettucine made with cream cheese, butter, milk and double cream with piquant touches of lemon pepper and garlic salt. Serve with a crisp spinach or rocket salad and fresh, crusty bread.
170g cream cheese
90ml double cream
garlic salt to taste
lemon pepper to taste
450g fettuccine pasta
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Method Prep:5min › Cook:15min › Ready in:20min
Bring a large pot of lightly salted watter to the boil. Add pasta to pot and cook until tender, about 8 minutes. Drain.
Combine the butter, cream cheese, double cream and milk in a saucepan. Season with garlic salt and lemon pepper, to taste. Bring to the low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over pasta.