Giving the people what they want. We received lots of requests for more recipes from Khloe, and she was kind enough to share some with us that we can share with you.
On the menu for today? Her Four Cheese Garlic White Cream Pasta Sauce recipe.
It comes together with minimal effort and is just as decadent as it sounds, making it a stellar option for those “need-a-giant-steaming-bowl-of-cheesy-pasta” days (or any day when you’re short on time and energy, tbh).
1 tablespoon olive oil 1 tablespoon butter 5 garlic cloves, minced 8 ounces spaghetti 1 cup cooked pasta water 1 chicken bouillon cube 1 cup heavy cream 1 ½ cups four-cheese, Italian white cheese blend (mozzarella, white cheddar, provolone, asiago) ¼ cup fresh parsley, finely chopped (can also use green onions)
1. Heat olive oil and butter on medium heat in a large skillet, and add minced garlic. Cook for about 1 minute on medium heat, stirring to avoid burning. 2. Cook pasta in a separate pot and drain. 3. Reserve 1 cup of cooked pasta water, and dissolve one chicken broth bouillon cube in it. 4. Add reserved pasta water (with the dissolved chicken broth bouillon cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. 5. Bring the mixture to a boil, and immediately add cheese. Keep stirring everything together, while boiling, until the cheese melts and coats the pasta, about 1 minute. 6. Reduce heat to simmer and continue to cook, stirring constantly,…