10-minute creamy sun-dried tomato linguine

Ingredients

• 300 g linguine
• 50 g butter
• 3 garlic cloves, sliced
• Salt, pepper, chili, garlic powder
• 150 g sun-dried tomatoes
• 300 g vegetable broth
• 250 g cream cheese
• 50 ml whipping cream
• 200 g Parmesan cheese

Instructions

1. Cook the linguine in salted boiling water until al dente; reserve some water.
2. Melt the butter and soften the garlic, then add the sun-dried tomatoes and the spices.
3. Pour in the broth, whisk in the cream cheese until dissolved, then the cream.
4. Melt in the Parmesan and let the sauce thicken 2 minutes.
5. Toss in the linguine, loosening with pasta water until glossy, and serve with more cheese and chili.