At this point you’ve probably guessed that this pasta was kind of creamy, huh?

With the combination of melted provolone and Parmesan cheese, whipping cream and cream cheese, I had no other choice but to include the adjective twice in the title of this post.

Oh, and speaking of cream cheese, this wasn’t just any old Philadelphia stuff.  Nope, this cream cheese was of the light vegetable spread variety, and came to my kitchen from the infamous Kettleman’s Bagel Company located not too far from my house.  Since I never buy bagels (I love them, but I would eat half a dozen in an hour*), I needed to find another way to use up the rest of the cream cheese.  Matt had very kindly bought it for me one morning when he went to get us bagels, back when I was sick a few weeks ago (yes, I do happen to crave bagels when I’m sick, deal with it).  What a dear he is.  I’m not 100% sure what vegetables are in said spread, but I’m thinking there were possibly peppers and carrots, as well as some unidentifiable green item.  Mystery ingredients, ftw.

Anyways, I basically built the rest of the pasta dish around everything else that I had in the fridge, including half a red pepper, two types of onion, provolone cheese, sun-dried tomatoes, spinach and a garlic-infused olive oil (the latter was not in the fridge).  Toss ’em all together and you have a sinfully delicious, heart-stoppingly creamy (possibly from all the fat) pasta dish.  So delicious.

PS (!!!!!!!!!): I GOT A NEW CAMERA!!!!!  It is a Canon Rebel T3i and I already love it to death! Depth of field! In my food photography! EXCITEMENT!!!!!

*Almost a true story. I once bought Montreal-style bagels in Westboro and walked down the street in the middle of winter stuffing pieces of delicious warm bread into my mouth.  I went through three bagels in 20 minutes.  I am not proud of this (translation: this was the most proud moment of my life).

Recipe: Creamy macaroni with sun-dried tomatoes and Kettleman’s cream cheese
– 1 tsp garlic-infused olive oil or normal olive oil
– 1/4 onion, chopped
– 1/4 red onion, chopped
– 4 tbsp Kettleman’s Bagels light vegetable spread (alternative: normal cream cheese or your other favourite savoury kind)
– 2/3 cup whipping cream
– 1/4 cup milk
– 3 slices of provolone cheese (again, I used the sandwich slices, which I still have hanging around)
– 1/4 cup Parmesan cheese
– 2 tbsp fresh basil, chopped
– 1/4 tsp each salt and pepper
– 1/3 cup sun-dried tomatoes
– 1/2 cup spinach
– 2 cups macaroni pasta

In frying pan, heat oil over medium heat. Fry the two types of onion until soft and fragrant, about 4 minutes.

Meanwhile, in a large pot of salted boiling water, cook macaroni.

Add the Kettleman’s cream cheese to the frying pan, along with whipping cream and milk.  Bring to boil and then reduce heat. Let simmer for 5 minutes or so, until sauce starts to thicken.  Add provolone cheese, Parmesan cheese, basil, sun-dried tomatoes and salt and pepper.  Stir until cheese is melted.  Once cheese is melted, add the spinach and stir in with the sauce until it wilts.

Strain the pasta once it is cooked.  Add pasta to the pan with the sauce and toss/stir carefully to coat.  Serve immediately and while still creamy.

Makes two large servings.