Creamy & delicious. You might ask how can the sauce be no-cook? Mix the ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil. All you cook is the pasta. Several years ago I bought a cookbook called “No-Cook Pasta Sauces” by Joie Warner which mysteriously disappeared. My DH just found it behind the bookcase when he started remodeling our kitchen - hurray! Joie notes that Bel Paese, Edam, Jarlsberg, Fontina, Parmesan and Pecorino Romano cheeses work well too. Times are a guess-timate until I get my kitchen back.