Lemon Pepper Linguine with Cream Cheese Sauce

  • Share

Category : Main Dishes, Recipes, Vegetarian

Photo of Linguine with Cream Cheese SauceI was delighted to find several fresh pasta flavors offered by Bellingham Pasta Company recently. I used to buy pasta made by Nettles Farm on Lummi Island, but that hasn’t been available for quite awhile.

Since no grain is grown commercially in Whatcom County (as far as I know), pasta is a transitional food here. Some grain farming is being developed in Skagit County, but not yet locally. I use the term transitional foods to mean foods locally produced using at least some ingredients from outside of Whatcom County.

I went to the website for Bellingham Pasta Company to find out more about their approach. I was delighted to see this statement on their home page:

“We offer a broad range of pasta from high quality ingredients focusing on regional trade and locally produced products whenever available. Buying locally means more than just providing you with the freshest ingredients available, it also minimizes carbon footprint while supporting locally owned businesses.”

My thoughts exactly.

I decided to pick up some of their Lemon Pepper Linguine and see what their product tasted like. Since the pasta itself included some strong flavors, I wanted to use a mild flavored sauce. Online I found a mascarpone cheese sauce recipe. Mascarpone is an Italian cream cheese (i.e., not local), so I ended up making a homemade cream cheese from local Grace Harbor Farms (Custer) yogurt. Now I could adapt the sauce recipe to make a completely local cream cheese pasta sauce.

If you want a dish that’s quick to prepare, this is it!

  • Prep Time:
    5 min
  • Cook Time:
    3 min
  • Ready In:
    8 min
Servings: 4 servings
  • 1 pkg fresh Lemon Pepper Linguine (14 oz)* (Bellingham Pasta Company, Bellingham)
  • 3/4 cup cream cheese (homemade)
  • 1/4 cup heavy cream (Twin Brook Creamery, Lynden)
  • 1 egg yolk (neighbor’s egg stand)

* Transitional food: produced in Whatcom County, but some ingredients are from outside the County.


While the pasta water is heating, beat the cream cheese, cream and egg yolk until the mixture is smooth. Season it with a little salt.

Salt the pasta water, and cook the pasta as directed (about 3 minutes). Drain it but do not rinse. The egg yolk will be cooked by stirring the sauce into the hot pasta. Stir thoroughly and serve.

Serving Suggestions:

Cucumber Yogurt Salad makes a perfect side dish for this delicious pasta.

Food Sources:

Terra Organica, Flora and Cornwall, Bellingham
Neighbor’s egg stand, Lummi Island

Related Posts with Thumbnails

Comments are closed.