Noodles Romano
📜 Collection: UK3 | ✍️ Attribution: Betty Yandell | 📂 Category: Entrees A rich and creamy vintage pasta sauce featuring soft cream cheese and delicate herbs. Toss this warm, velvety sauce over your favorite noodles for a comforting meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 5 mins | None | 4 Servings |
🔪 Key Equipment
- Mixing bowl
- Electric mixer or whisk
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 Cup | Soft Margarine | Softened |
| 1 8-Ounce Package | Cream Cheese | Softened |
| 2 Tablespoons | Parsley Flakes | None |
| 1 Teaspoon | Crushed Basil | Dried |
| 1/4 Teaspoon | Salt | None |
| 1/2 Teaspoon | Pepper | Ground |
| 2/3 Cup | Boiling Water | Hot |
Instructions
Step 1: Prepare Cream Cheese Sauce
- Combine the 1/4 cup soft marg., 1 8-ounce package cream cheese, softened, 2 tablespoons parsley flakes, 1 teaspoon crushed basil, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl.
- Pour in the 2/3 cup boiling water.
- Blend all ingredients together until completely smooth and creamy.
Step 2: Serve
- Serve the warm sauce immediately over freshly cooked noodles until well coated and fragrant.
💡 Make-Ahead & Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days; gently reheat on the stovetop before tossing with fresh noodles.
Original Recipe Scan
