This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
8 cloves garlic
1 tsp dried oregano
3 1/2 cups vegetable broth
8 oz penne pasta
4 oz light cream cheese
1/2 cup finely grated Manchego cheese
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together

Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together

While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together

After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente

Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta

Serve directly out of the pan or transfer into serving dishes

Chocolate, Chocolate Chunk Banana Bread recipe from Pati’s Mexican Table Season 6, Episode 11

Serves 8

patijinich.com

INGREDIENTS
1/2 cup unsalted butter at room temperature plus more to butter pan
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 large ripe bananas peeled and mashed
1/4 cup cream cheese
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour plus more to butter pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher or coarse sea salt
1/4 cup boiling water
2 tablespoons cocoa powder
1/2 cup chocolate chunks or chocolate chips

INSTRUCTIONS
Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9×5-inch loaf pan, shaking off any excess flour.

In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.

Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.

In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.

Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.

Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.

Giada’s Thanksgiving dessert.

Serves 12

foodnetwork.com

INGREDIENTS
8 large dry almond-anise biscotti, or your favorite biscotti [make your own]
4 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce container mascarpone cheese, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest (from 1 lemon)
3 eggs, at room temperature
3/4 cup semisweet mini chocolate chips
Italian cherries in syrup, such as Amarena, for serving, optional

INSTRUCTIONS
Preheat the oven to 350 degrees F.

Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.

Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.

Pour the cream cheese mixture over the crust and spread evenly. (Put pan on baking sheet to prevent possible leakage in oven.) Bake for 45 minutes, or until the center of the cake still moves just slightly (may take over an hour).

Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.

Top each slice of cheesecake with a spoonful of cherries, if using.