• 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


  • STEP 1
    Cook and strain pasta. Follow the directions on the packet but pasta usually takes 8-15 mins depending on type.
  • STEP 2
    While pasta is cooking, melt/mix together the cream cheese and milk on low heat.
  • STEP 3
    Add garlic, lemon juice, and sweet chilli sauce and continue to mix evenly.
  • STEP 4
    When the pasta is done cooking, drain and toss together with the sauce in a serving bowl. Voilà.
  • STEP 5
    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.

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