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Finished Recipe in Saucepan
Katlynne Linne-ShultKatlynne Linne-Shult

Creamy Garlic Tomato Noodles

A simple, creamy pasta dish made with egg noodles, fresh tomatoes, garlic, and cream cheese.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups water
  • 3 1/2 Cups Egg Noodles
  • 1 8 ounce package cream cheese
  • 4 Roma tomatoes or other tomato of your liking
  • 5 cloves garlic
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Pinch basil or parsley optional

Method
 

  1. In a two-quart saucepan, bring the water to a boil. While waiting for the water to boil, slice the tomatoes and garlic.
  2. When the water is boiling, add the egg noodles. Once the noodles are cooked (tender), strain out the water, and set the noodles off to the side.
  3. In a one-quart saucepan, add your chopped garlic and tomatoes and bring to medium heat. Stir the tomatoes and garlic occasionally for a duration of 2-3 minutes.
  4. Fold and chop in the cream cheese. Keep stirring, and add the salt and pepper.
  5. Make sure to mix well. Once well mixed, turn the heat down to simmer, and pour your cream cheese mixture over the noodles into your two-quart saucepan. Mix well.
  6. Top with parsley or basil if desired.

Notes

If you are dairy sensitive, switch to a Neufchâtel or Vegan cream cheese. To add protein, you can add a cooked meat of your choice, such as chicken or salmon. To make cleanup easier, soak your one-quart saucepan in a little water immediately after pouring the cream cheese mixture over the noodles.
Total time: 40 minutes.