soft cheese pasta sauce?

Question

how do you make pasta sauce from soft cheese? i have philadelphia light with garlic & herbs. will pasta still be the same after microwaving it or will the sauce curdle or get dry or something?

Answer 1

I have made cheese sauce with garlic and herb cheese spread. I put it in a glass bowl, then place the bowl over the pasta water while the water is warming. This helps to warm the cheese too. Stir as heating, then combine with hot drained pasta. The heat from the pasta will keep the cheese melted.

Answer 2

To make it into a sauce..you need to have a base for the sauce.

A good base is to start with a roux. Which is just equal parts flour and butter. Cook that until it smells a little nutty (5-10 minutes). After that is done, you need to have a liquid. Chicken stock works well here.. otherwise, a flavored liquid if you are a vegetarian. Whisk it so the roux gets incorporated into the stock. Depending on how much you make...the stock should equal about 1/2 of your sauce. Keep adding it more roux until you get the right consistency. But remember to cook it for 25 minutes or else it will taste liek flour.

After those 25 minutes on simmer... add in some cream or milk. I prefer heavy cream because it is thick. Let this slowly come up to a bowl. Then add in your cheese.

Its a long process but it is worth it in the end.

Answer 3

Here is a primavera recipe that uses cream cheese in the sauce. I'm sure you can "tweek" it to your needs.
8 oz. penne pasta, uncooked
2 Tbsp. KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 medium zucchini, cut into chunks (about 3 cups)
1-1/2 cups fresh asparagus pieces (1-inch pieces)
1 medium red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese



COOK pasta as directed on package. Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken and vegetables; cook 13 to 15 min. or until chicken is cooked through, stirring frequently.
ADD broth and Neufchatel cheese to same skillet. Cook on medium heat 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
DRAIN pasta, return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)