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Pasta with melted cheese

Pasta with Melted Cheese

Make an ultra-tender, creamy pasta for the people you love! Even the plainest side can be turned into a real showstopper. With just a handful of simple, everyday ingredients you can transform ordinary noodles into a silky, cheesy pasta.

Nika

Recipe author

Composition / ingredients

Servings:

Pasta

130

Soy sauce

Processed cheese

130

Pepper

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 13 g

Fats 26 % 19 g

Carbohydrates 57 % 42 g

266 kcal

GI: 31 / 69 / 0

Cooking method

Cooking time: 45 min

Step 1:

Gather all your ingredients. Any pasta shape works here: shells, farfalle, fusilli, penne, rigatoni, linguine, tagliatelle, fettuccine, or whatever you have on hand. Reach for durum-wheat pasta if you can — it holds its bite better. For the cheese, buy the soft, spreadable kind that comes in a tub rather than a foil-wrapped block; the tub style is milder and creamier and melts into the noodles far more easily.
Step 2:

Fill a large pot with water and set it over the heat. Pasta needs plenty of room to cook, so don't skimp on the pot size. Once the water comes to a rolling boil, add the pasta and cook it uncovered to al dente. Hold off on salting the water — between the soy sauce and the cheese, the dish will likely have plenty of salt already.
Step 3:

Drain the cooked pasta in a colander and let the excess water run off. Return the pasta to the warm pot, pour in the soy sauce, and toss to coat.
Step 4:

Right away, add the spreadable cheese and toss the pasta quickly and thoroughly so every noodle gets cloaked in the creamy sauce. Because the pasta is piping hot, the cheese melts fast and coats everything beautifully. Taste, add a pinch of salt if it needs it, and toss once more.
Step 5:

Pile the hot creamy pasta onto plates, dust with freshly ground black pepper or your favorite spices, scatter over some fresh herbs, and serve right away while it's still hot.

If you do end up using block-style processed cheese, pop it in the freezer for a little while first, then grate it and stir it into the hot pasta. Otherwise it's a struggle to blend in. Grated this way, it folds through the noodles evenly.
For more flavor and variety, feel free to add bacon, shrimp, sautéed mushrooms, or pieces of cooked chicken or salmon to this pasta.
Keep in mind that soy sauce is quite salty, so cut back on the added salt to avoid over-seasoning the dish.