Truffle Cream Spaghetti with Bursting Tomatoes
Al dente spaghetti in a velvety cream cheese and truffle oil sauce, topped with sautéed tomatoes and crisp broccoli. Seasoned with garlic, black pepper, and a touch of red pepper flakes, this dish redefines pasta sophistication.
ingredients
- 8 oz spaghetti
- 2 cups cherry tomatoes
- 1 cup broccoli florets
- 4 tbsp cream cheese
- 2 tbsp truffle oil
- 3 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- Salt to taste
- Fresh parsley for garnish
steps
- 1.
Cook spaghetti according to package instructions. Drain and set aside.
- 2.
In a large skillet, heat truffle oil over medium heat. Add minced garlic and sauté for about 1 minute.
- 3.
Add cherry tomatoes to the skillet and cook until they burst and release their juices, about 3-4 minutes.
- 4.
Add broccoli florets and continue cooking for another 2 minutes, until they slightly soften.
- 5.
Reduce the heat to low. Add cream cheese and stir until melted and combined with the tomato juices, creating a velvety sauce.
- 6.
Season with black pepper, red pepper flakes, and salt to taste. Stir well.
- 7.
Add the cooked spaghetti to the skillet and toss to coat in the sauce.
- 8.
Serve immediately, garnished with fresh parsley.
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