Quick easy vegetarian with a not-too-spicy kick from the sweet chilli. Eat as is or use as a base adding favourite veggies - maybe asparagus or cherry tomatoes.
180g Cream cheese (I use a tub of light Philadelphia)
180ml of milk (I use plain soy milk)
A good splash of lemon juice (or lime)
8 table spoons (or more per preference) Sweet Chilli sauce (I use the dipping sauce)
2 cloves or garlic (or you can use garlic salt)
500g Pasta - I like spaghetti but you can use any kind
Cook and strain pasta. Follow the directions on the packet but pasta usually takes 8-15 mins depending on type.
While pasta is cooking, melt/mix together the cream cheese and milk on low heat.
Add garlic, lemon juice, and sweet chilli sauce and continue to mix evenly.
When the pasta is done cooking, drain and toss together with the sauce in a serving bowl. Voilà.
Two tips: 1) If you find you were two hesitant with the sweet chilli sause just mix a little more into your portion. 2) I fridge left over portions and eat cold for lunches as it's tasty cold too. Let the pasta cool all the way down before putting it in the fridge.