4clovesgarlic, finely minced or pressed through a garlic press (about a tablespoon)
1 ½teaspoonsdried basil
8ouncescream cheese, softened and cut into 8 pieces
1 (8-ounce)jarsun-dried tomatoes, rinsed, drained and chopped
2cupsmilk (preferably not skim)
1 ½cupsfreshly grated Parmesan cheese, plus more for serving, if desired
½teaspoonground black pepper
½teaspoonsalt
Fresh basil and grated Parmesan cheese for serving
Instructions
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Stir in the dried basil. Add the cream cheese, stirring constantly with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.
Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.
Notes
Cream Cheese + Milk: you can use reduced fat cream cheese and lowfat milk; the sauce is creamier with full fat cream cheese and 2% or above milk. Basil: if you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor). Thicker Sauce: if you want the sauce slightly thicker, add 1 to 2 tablespoons flour to the melted butter and whisk vigorously to prevent lumps.