Vermicelli With Cream Cheese Sauce
|Vermicelli||6 Ounce (For The Cauco)|
|Parsley||3 Tablespoon, finely chopped|
|Grated cheddar cheese||3 Ounce|
|Boiling water||2 1⁄2 Cup (40 tbs) (1 1/4 Gills)|
|Soft cream cheese||8 Ounce|
|Garlic/1 small onion chopped||1 Clove (5 gm), crushed|
Cook the vermicelli in boiling salted water until just tender.
Meanwhile put all the ingredients for the sauce into a basin, except the boiling water.
Mix very thoroughly, then gradually blend in the boiling water and stir until smooth sauce.
Dish up the pasta and serve with the sauce and grated cheese.