Pasta With Philadelphia Cream Cheese

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
  • Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
  • Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
  • Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
  • Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
  • Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
  • Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
  • When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
  • Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
  • Add the cream cheese and stir well to coat the pasta.
  • Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
  • Serve pasta immediately.
  • Refrigerate any unused portions. Cover with plastic wrap.
  • To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
  • Add 1/4 cup of pasta water and the pasta and
  • stir to blend.
  • Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
  • Serve hot.
Advertisement