Excellent! Made to perfection. We will make this often. One recommendation would be to add the pasta water early to help break down and blend the cream cheese. We added finishing salt to top it off. Delicious!!! Looking forward to adding broccoli or chard next time. Yes!

Terrific! I subbed vegan cream cheese and added Swiss chard. Love the added texture of the greens!

This was only OK. It's called Lemon Cream Sauce, and it's definitely lemon-forward. I would halve the lemon juice if I make it again. I added a couple cloves of garlic and a little Parmesan. The sauce tightens up very fast, so be sure to serve immediately.

Just logged on to see what quick dinner I could leave before I ran to a couple of classes, and this was on Facebook! Just made it. Delicious! But I thought it was too thick so I upped the olive oil.

I think the parsley is good but really like basil so I used it with this dish most of the time or a mixture of both. Creamy but not too heavy. Fresh and yummy

yummy

One of our favorite recipes. My son is 11 and asks for it often. I also 1 garlic clove to the sauce.

I made this and it was excellent but instead of adding parsley I added fresh steamed broccoli. It was fantastic!

I think this was an excellent recipe! It definitely took a lot of stirring to get the right consistency. There's a lot of room to tweak this recipe to suit your tastes. I added some garlic to the olive oil and let that cook a bit before I added the crean cheese and finally the lemon (and cooking water). I seasoned with some salt, pepper and dried parsley. I also melted in a bit (maybe 1/4 cup) of mozzarella into the sauce to thicken it a little. After draining the pasta, I placed it back in the pot, added a few handfuls of fresh baby spinach and poured the sauce over. Then I tossed it together and returned it to the heat for a few minutes to cook the spinach down. It turned out very well!!

I was so excited to make this! But, unfortunately is was not a keeper. Very potent with the lemon, the parsley added nothing to the flavor. I would not make this again. I did use the cream instead of cream cheese.

Brilliant recipe. Except I changed it somewhat. Started out by sauteing about 6 cloves of crushed and chopped garlic, with some sliced mushrooms and fresh jalapenos in a little olive oil. Then I melted in the cream cheese and lemon. Added a little balsamic vinegar and honey... Then I stirred in the pasta... Instead of parsley I stirred in some fresh spinach. Quite delectable.

My husband and I love this recipe... with a few adjustments. We omit the fresh parsley (personal taste thing) and use about 1 tablespoon of dried parsley, we add about 1/2 cup of veggie broth to reduce the thickness and make it more "creamy," add fresh pepper, and lastly we add about 4 cloves of garlic (again, personal taste.) Perfect with roasted broccoli and/or salad. YUM!!!

I prefer to make it healthier without using any cheese, substituting nutritional yeast. Check out my recipe for non-dairy alfredo sauce at http://vegandietguy.com/vegan-pasta-alfredo-style/

where's the garlic?!?!?!?

It could be tweaked for an omnivore too!