Creamy Two-Cheese Linguine
Somethings in life need to be easy. Like making coffee (I love you Keurig), frozen pizzas, and Lindsay Ho-han. We don’t always have an hour for dinner…well actually sometimes we don’t even have 30 minutes for dinner. In fact, I have even been known to tell Jorge to eat his frozen pizza frozen, because I forgot to heat up the oven and ‘we cannot be late again, because Oh My God, Jorge, we are always effing late!’ So on days like that, I need something I can make in 15 minutes. Which is exactly where this Creamy Two-Cheese Linguine comes in. I swear to you, the longest part will be cooking the pasta.
This pasta is incredibly creamy, but not from where you would expect. Yes the cheese helps to make it creamy…but the real depth of the sauce comes from actually making a roux/gravy. This recipe actually has you make a 1:1 roux like you would for Gumbo. The only difference, you do not have to cook the oil and flour as long as you would for a roux…which is great news for your arm (I have no idea how my Granny stirs her roux for so long without the help of wine
like me). Jorge really liked this meal and I really loved how fast it came together. I also loved how rich and fattening this tasted, while actually being pretty low in fat/calories. But I am gonna tell ya now, I’ll be damned if I tell anyone I serve this to that it is actually ass friendly. Mainly because then they will not eat as much and leave the rest for me. 🙂