Double Cheese Sauce over G/F Pasta with FreshBasil
I’m excited to share my special G/F Double Cheese & Fresh Basil Sauce served over FRESH G/F Linguini. Sides include sautéed mushrooms with green onions and steamed asparagus.
Ingredients
Double Cheese Sauce
- 2 tbsps. extra virgin olive oil
- 3 tbsps. butter
- 3 cloves garlic, chopped
- 1 8 oz. Philadelphia cream cheese
- 1 box Boursin cheese, Garlic & Fine Herbs
- 1+ cup heavy organic whipping cream
- ½ cup sour cream, not light
- 1 cup freshly shredded Parmesan cheese
- ½ cup white cooking wine, optional
- ½ cup chopped fresh basil
- Pepper, to taste
For the Fresh Pasta
- 1 package G/F FRESH pasta, I use LA PASTA Linguini
- Large soup pot of water
- 1 tbsp. Sea salt (I always season my water. G/F pasta is a bit boring and needs help in the flavor department).
Instructions
How to Make the Double Cheese Sauce
- Drizzle oil and add butter to warm skillet; melt
- Add chopped garlic and sauté until tender and slightly brown
- Using a wooden spoon or spatula, add cream cheese, Boursin & sour cream; stir until smooth
- Slowly add cream to mixture and stir until smooth
- Continue by stirring in shredded Parmesan cheese
- Slowly stir in white wine and chopped fresh basil
- Season with ground pepper, to taste
How to Make the Fresh Pasta
- Bring water to a rolling boil (important it’s rolling)
- Add 1 tbsp sea salt (VERY important!)
- Add 1 pacakge G/F FRESH pasta to boiling water
- Untangle linguine by stirring gently
- Fresh pasta cooks QUICKLY, so don’t walk away
- No need to rinse, because it doesn’t stop the pasta from getting sticky. Rinsing will just make the pasta cold.
How to Plate the Dish
- Use tongs to lift the pasta out of the water; let it drip and put on warmed dinner plate
- Cover with the delicious Double Cheese Pasta Sauce with Fresh Basil
- Garnish with fresh basil.
Serve with:
- Delicious served with sautéed mushrooms and green onions.
- Fresh steamed asparagus drizzled with butter and sprinkled with freshly grated parmesan.