Tramontina LYON Pasta with Cheese Sauce

1 tub (10 ounces)Philadelphia Original Cooking Crème
4 cupswater at room temperature
1 teaspoonnutmeg (optional)
2 cupsshredded cheese (parmesan or mature cheddar), divided
Salt to taste
1 pounduncooked pasta (penne or elbow)
Black pepper to taste
Fresh basil for garnish


This recipe is for the Tramontina LYON Roaster, Dutch Oven or Braiser. Makes 4 servings

Prep Time: 15 minutes
Total Time: 35 minutes

1. Place the cooking crème in the LYON roaster, Dutch oven or braiser and add a small amount of the water, stirring to incorporate. Continue adding water and stirring until all the water is mixed with the cooking crème.

2. Add the nutmeg and 1 cup of the grated cheese.

3. Add salt to taste.

4. Add the pasta. Stir well to combine.

5. Cover the LYON pan and bring to a boil on the stovetop.

6. Reduce heat to medium and bake for 20 minutes.

17. Prior to serving, sprinkle 1 cup reserved cheese over the pasta.

8. Garnish with black pepper and chopped basil leaves.

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