Creamy Tuscan Pasta Sauce

Creamy, but not carbonara. Add chicken if you like. Mine didn't defrost on time.

Ingredients

• 4 tbsp butter

• 4 cloves garlic, finely minced

• 1/2 tbsp dried basil

• 200g cream cheese

• 200g sun-dried tomatoes, rinsed, drained and chopped (it's ok to use the lazy Waitrose frozen ones if you want minimal effort)

• 2 (500ml) cups milk

• 170g parmesan cheese, grated (about 2 cups)

• 1/2 tsp black pepper

• 1/2 tsp salt
  

Watch out for the oil if you're using sun dried tomatoes in oil rather than salt as it's harder to incorporate into the milk. Rinse them well (I did not).

Instructions

1. Melt the butter over medium heat.

2. Add the garlic and cook for 2 minutes.

3. Stir in the dried basil.

4. Add the cream cheese, stirring until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will form a smooth, creamy paste.

5. Stir in the sun-dried tomatoes.

6. Over medium heat, add the milk gradually, stirring quickly and constantly until it is incorporated into the sauce.

7. Stir in the parmesan, pepper and salt.

8. Cook over medium heat, stirring until the cheese is melted, 5-10 minutes.