Fire up your pellet grill—this recipe reimagines the viral smoked cream cheese trend and turns it into a rich, flavorful pasta that’s a perfect side for almost any grilled main. Our Smoked Cream Cheese Pasta begins with a brick of cream cheese surrounded by tomatoes, bell pepper, mushrooms, spinach, garlic and fresh herbs. It smokes gently, then roasts on the grill before being finished with a splash of white wine and tossed with hot pasta for a creamy, smoky sauce that clings to every strand.
Traeger Smoked Cream Cheese Pasta Recipe
Smoked cream cheese became a viral sensation for good reason: the combination of creamy dairy and subtle smoke is addictive. Inspired by that trend and by recent baked-cheese pasta variations, I developed this version specifically for a pellet grill. The result is a lush, slightly smoky sauce made from softened cream cheese, blistered cherry tomatoes, sautéed mushrooms and bright baby spinach, finished with fresh basil and oregano.
This recipe is naturally vegetarian as written, but it’s highly adaptable. Add roasted vegetables or swap mushrooms if needed. If you prefer not to cook with alcohol, substitute a cup of vegetable or chicken broth for the white wine. For extra protein, fold in cooked sausage, shredded chicken, or roasted chickpeas. The method is simple and forgiving—ideal for serving alongside grilled chicken, pork chops, burgers, or a steak from your Traeger or other pellet grill.
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Recipe Shopping List
Here are the key ingredients you’ll need. For exact quantities, consult the recipe card below.
- Cream cheese (full-fat)
- Olive oil
- Cherry tomatoes
- Red bell pepper
- Button mushrooms
- Baby spinach
- Garlic
- Fresh basil
- Fresh oregano
- Red pepper flakes
- Paprika
- Salt and black pepper
- White wine (Sauvignon Blanc or Pinot Grigio) or substitute broth
- Rice vinegar or champagne vinegar
- Pasta (your preferred shape)
Try our Jalapeno Popper Smoked Cream Cheese for another smoky twist.
How To Make This Recipe
This overview outlines the process so you can see what to expect. Full details and exact measurements are provided in the recipe card further down.
- Preheat – Bring your pellet grill or smoker to 220°F.
- Assemble – Place the cream cheese in the center of a grill-safe baking dish. Drizzle with olive oil and arrange the tomatoes, diced red pepper, sliced mushrooms, spinach and garlic around it. Sprinkle with basil, oregano, red pepper flakes, paprika, salt and pepper.
- Smoke and Roast – Smoke at 220°F for about 20 minutes to infuse flavor, then raise the heat to 350°F and roast for another 20 minutes so the vegetables soften and the cream cheese melts further.
- Deglaze and Finish – Warm the white wine (or broth) and add it along with the vinegar to the baking dish. Let it simmer for 10–15 minutes, then stir to create a cohesive, silky sauce.
- Pasta – Boil pasta in generously salted water until al dente, drain well, and toss immediately with the warm cream cheese and vegetable sauce.
- Serve – Adjust seasoning to taste, top with freshly grated Parmesan if desired, and serve with crusty garlic bread or a simple green salad.
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Recipe FAQ
This version was developed with full-fat cream cheese. Low-fat varieties can separate or curdle when exposed to higher heat and acidic liquids like wine. For best texture and flavor, use full-fat cream cheese.
Store leftovers in an airtight container in the refrigerator for up to 2–3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened.
Yes. Prepare the smoked cream cheese and vegetables ahead of time, then reheat and toss with freshly cooked pasta just before serving for the best texture.
Try our Homemade Hamburger Helper for another family-friendly meal idea.
More Traeger Recipes
- Traeger TikTok Pasta
- Smoked Garlic Goat Cheese
- Spatchcock Chicken
- Smoked Mac and Cheese
- Traeger Brisket
- Grilled Asparagus
- Smoked Ham
- Smoked Beef Ribs
- Smoked Pork Chops
Traeger Smoked Cream Cheese Pasta
Yield: 6 servings
The easiest, most flavorful pasta made on the pellet grill: cream cheese, tomatoes, mushrooms and spinach are smoked and roasted, finished with white wine and tossed with hot pasta.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients
- 8 ounces full-fat cream cheese
- 3 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- ½ cup diced red bell pepper
- 6 ounces button mushrooms, sliced
- 2 handfuls baby spinach
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh basil (or 1 teaspoon dried)
- 1 teaspoon fresh oregano (or ½ teaspoon dried)
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup white wine (Sauvignon Blanc or Pinot Grigio) or broth
- 1 tablespoon rice vinegar or champagne vinegar
- 1 pound pasta of choice
Instructions
- Preheat your pellet grill or Traeger to 220°F.
- Place the cream cheese in the center of a grill-safe baking dish and drizzle with olive oil.
- Arrange cherry tomatoes, diced red pepper, mushrooms, spinach and garlic around the cream cheese. Sprinkle with basil, oregano, red pepper flakes, paprika, salt and pepper.
- Place the dish on the grill and smoke at 220°F for 20 minutes to develop a gentle smoky flavor.
- Increase the grill temperature to 350°F and continue cooking for another 20 minutes so the vegetables soften and the cream cheese becomes very soft.
- Meanwhile, cook the pasta in a large pot of well-salted boiling water until al dente. Drain and keep warm.
- Warm the white wine (or broth) until hot but not boiling, then pour it and the vinegar into the baking dish. Let the mixture simmer on the grill for 10–15 minutes to meld flavors. Stir to combine into a saucy consistency.
- Toss the hot pasta with the smoked cream cheese and vegetable mixture until well coated. Taste and adjust seasoning. Serve immediately with freshly grated Parmesan and crusty garlic bread if desired.
Notes
This recipe is highly customizable: add more vegetables, omit mushrooms, swap wine for broth, or add cooked sausage or chicken for extra protein. For best texture, mix the sauce with pasta just before serving.
Nutrition (per serving, estimate)
Calories: 373 | Total Fat: 21g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 317mg | Carbohydrates: 32g | Fiber: 3g | Sugar: 5g | Protein: 9g
Nutrition data is an estimate.