Camilla Jessen
Love creamy pasta? This easy twist with a surprising ingredient takes your sauce to the next level.
Some days just call for pasta.
Whether it’s after a long day at work or when you’re craving something comforting and filling, nothing beats a warm bowl of creamy noodles.
And if you’re a fan of dishes like carbonara or mac and cheese, you’ll want to try this recipe right away.
This dish combines cream, Parmesan, and cream cheese for that ultra-silky texture.
But the game-changer is a spoonful of Dijon mustard. It adds depth and balance to the sauce, giving it a touch of sharpness that cuts through the richness without overpowering it.
What You’ll Need
Serves 2
- 200 g pasta
- 1 shallot, finely chopped
- 1 tbsp butter
- 100 ml dry white wine
- 150 ml cream
- 100 g cream cheese (full-fat)
- 1 tsp Dijon mustard
- 60 g grated Parmesan
- A dash of lemon juice
- Salt, pepper, nutmeg
- Fresh parsley or basil (for garnish)
How to Make It
- Cook the pasta in salted water until al dente. Save about 100 ml of the cooking water before draining.
- In a large pan, melt the butter and gently fry the shallot until soft.
- Pour in the wine and let it simmer for 2–3 minutes.
- Stir in the cream and cream cheese until the sauce is smooth.
- Add the Dijon mustard—it’s the secret star of the dish.
- Mix in Parmesan, season with salt, pepper, and nutmeg. Add lemon juice for a bit of freshness.
- Toss in the cooked pasta and some cooking water to get the perfect creamy texture.
- Serve warm, topped with chopped herbs.
Want to upgrade it further? Add sautéed mushrooms or a sprinkle of toasted pine nuts for a bit of crunch.