PASTA WITH PHILADELPHIA CREAM CHEESE

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Pasta With Philadelphia Cream Cheese image

I found a similar recipe in our local newspaper, but it did not have the taste and flavor that I feel did it justice. So, I made numerous additions and came up with this tasty, delicious recipe.

Provided by William Uncle Bill

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup small penne pasta
1 cup tri-color spiral pasta (rotini vegetable pasta)
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup chopped small onion
2 large garlic cloves, chopped small
1 cup chopped chopped button mushroom
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green pepper
2 tablespoons pesto sauce (I use 2 cubes of homemade frozen pesto)
1/3 cup Philadelphia Cream Cheese (herb and vegetable)
1 teaspoon dried basil or 2 tablespoons of finely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

Steps:

  • 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.

Nutrition Facts : Calories 378.7, Fat 20.8, SaturatedFat 7.6, Cholesterol 28.9, Sodium 2117.2, Carbohydrate 42.4, Fiber 4.8, Sugar 2.8, Protein 7.4

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