Uncle Bill's Pasta with Philadelphia Cream Cheese

    Uncle Bill's Pasta with Philadelphia Cream Cheese

    2saves
    32min


    1 person made this

    My DW has a cholesterol problem and is a very selective as to what she eats. I finally came up with a recipe that she thoroughly enjoys. I've also included re-heating instructions which give you a perfect reheating method for pasta.

    Unclebill British Columbia, Canada

    Ingredients
    Serves: 6 

    • 1 cup small penne pasta
    • 1 cup spiral pasta (vegetable tri-color)
    • 2 Tbsp. vegetable oil
    • 1 Tbsp. salt
    • 1 Tbsp. extra virgin olive oil
    • 1 Tbsp. butter
    • 1/2 cup chopped onion, chopped small
    • 2 large garlic cloves, chopped small
    • 1 cup fresh button mushrooms or you can use 1 x 300g tin of sliced mushrooms mushrooms (drained)
    • 1/2 cup finely chopped red capsicum
    • 1/2 cup finely chopped green capsicum
    • 2 Tbsp. pesto sauce (I use 2 small cubes of homemade frozen pesto)
    • 85g Philadelphia cream cheese (low fat, herb and vegetable)
    • 2 Tbsp. finely chopped fresh basil or 1 teaspoon of dried basil
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • 1/4 tsp. hot red chilli flakes

    Directions
    Preparation:10min  ›  Cook:22min  ›  Ready in:32min 

    1. In a large cooking pot or pasta pot, fill 3/4 full with water and bring to boil.
    2. Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and both pastas. Bring to boil and cook uncovered for about 15 minutes or until el dente.
    3. In the meantime, in large frying pan on medium-high heat, add olive oil, butter, onions and garlic and saute' for about 3 minutes, stirring often.
    4. Add mushrooms and the capsicums and stir-fry for about 4 minutes. Add pesto, basil, salt, pepper and hot red pepper flakes, mix well to blend.
    5. When pasta is cooked, drain, reserving 1 cup of pasta water. Add pasta and 1/4 cup of pasta water and cream cheese to the mixture in the frying pan, stir well to coat with sauce.
    6. Reserve the remaining 3/4 cup of pasta water to use when re-warming pasta.
    7. Serve pasta immediately.
    8. Refrigerate any unused portions, covered with plastic wrap. To warm the next day, press baking paper into a frying pan. Using scissors, trim any protruding baking paper till it is level with the top of the frying pan.
    9. Add 1/4 cup of reserved pasta water and the pasta and stir to incorporate.Cover the frying pan with a lid and heat pasta on medium heat for 5 minutes, stirring at least once.
    10. Serve immediately.

    Editor's note

    This recipe was edited by Allrecipes.com.au staff, to include measures and ingredients more familiar to Australian and New Zealand home cooks.

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