16 oz (½ bag) Gold Coast Packing Ribbon-Cut Carrot Noodles
2 cloves garlic
1 tbsp butter
4 oz cream cheese
½ cup chicken stock (or preferred stock)
½ cup grated Parmesan cheese
1 tbsp extra-virgin olive oil
1 tbsp basil, freshly chopped
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2
1 Finely chop garlic, then add butter to a medium frying pan, and over medium heat, add the chopped garlic. Once the garlic is fragrant, cube the cream cheese into smaller pieces and add to the butter and garlic, followed quickly by the chicken stock.
2 Let the cream cheese melt into the heated stock. You may need to help break down the cream cheese by stirring with a wooden spoon. Once the mixture is simmering and mostly combined, begin adding the grated Parmesan cheese, stirring until the consistency of the sauce is thick and creamy. Everything should melt together and create a smooth consistency. Set aside, off heat.
3 Heat extra-virgin olive oil in a medium-large frying pan on medium heat and add the ribbon-cut carrots. Toss the carrot noodles in the heated oil and stir for about 1 minute. Cover the frying pan with a lid for about 1–2 minutes. Remove lid and begin stirring the noodles until they are malleable and soft. Pull out a noodle and test to see if its soft enough to your liking.
4 Once carrot ribbons are done cooking, add the previously made cheese sauce to the carrot ribbons pan set over low heat and stir together until thoroughly combined, adding only as much sauce as you prefer. Garnish with fresh-chopped basil and additional grated Parmesan cheese. Enjoy!
To learn more about Gold Coast Packing, visit www.goldcoastpack.com
