Cream cheese or Philadelphia pasta with garlic and chives gets a flavour punch thanks to Mushroom ketchup in a super quick and easy recipe.
When I say quick, preparation for this dish takes 5 minutes, and cooking it takes just 10 minutes!
Creamy Philadelphia Pasta
Quick pasta dishes do a lot of heavy lifting in many kitchens, and ours is no different!
Simple ingredients from the fridge, freezer or cupboard and a cooking/prep time of around 20 minutes make them a real winner.
Whether they are classics like spaghetti Napolitana or chilli prawn linguine or made up like my miso mushroom pasta, you can always find something to rustle up.
This Philadelphia cream cheese pasta definitely falls into the "made up" category, even if it is a fairly well-trodden path.
Like many, my version combines garlic and chives in a thick creamy sauce.
I add a little "spice" and a big flaovur boost thanks to mushroom ketchup. A really old school and much underutilised British condiment similar in style to Worcestershire sauce.
It adds acidity, almost smoky mushroom vibes and sweet malty flavours to any vegan/vegetarian sauce.
This dish takes about 5 minutes to prepare, which you can do whilst the pasta water is boiling.
The cooking happens in the time it takes to boil the pasta, then all you have to do is put it together and get stuck in.
Frequently Asked Questions
Do I have to use Philadelphia cheese?
No, you can use any old brand of cream cheese that you like.
Can I use low-fat cream cheese?
You can, but it is less stable than full-fat cream cheese, and it risks splitting.
If you are planning to use low-fat cream cheese, add it to the pan with the mushroom ketchup and garlic 1 minute before the pasta is cooked. Make sure that you do this over a low heat.
Can I use flavoured cream cheese?
You can, but it will affect the flavours of this dish. I also find the flavours of garlic and herb cream cheese a bit "fake" and not very nice.
What is mushroom ketchup?
Mushroom ketchup is a British condiment similar to Worcestershire sauce and Hendersons relish.
Both mushroom ketchup and Hendersons relish are vegan/vegetarian.
I use both in many of my vegetarian/vegan recipes, so don't worry about a one-use ingredient. Type either of these into the search box below for some ideas on other uses.
What sort of pasta can I use?
This creamy sauce is pretty versatile, and it works well with loads of different pasta types.
I've used macaroni in the pictures on this page, but everything from penne to tagliatelli and spaghetti to fusilli works well.
Can I make this in advance?
No, the nature of the sauce makes the pasta recipe less than ideal to make in advance and reheat.
Serving Suggestions
I consider simple pasta dishes to be the ultimate "TV" dinner, we'll curl up on the sofa, chill out and relax.
This Philadelphia cream cheese pasta is no different, and as a result, I like my side dishes to be equally quick and easy.
Some garlic baguette or cheesy garlic bread ticks those boxes!
I do have a love for this soft potato focaccia bread as a side for pasta dishes. It takes a while to make, but I cut it into wedges, freeze it and reheat it in my air fryer from frozen.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- 25cm or 10" frying pan.
- Stirring and serving spoons.
- Colander or sieve.
- Kitchen knife.
- Chopping board.
- A combination of weighing scales, measuring cups and spoons.
Cream Cheese (Philadelphia) Pasta
Ingredients
- 200 g Dried Pasta 7oz (I use Macaroni)
- 280 g Cream Cheese 1 Cup (I use Philadelphia)
- 20 g Chives ½ Cup
- 4 Garlic Cloves
- 25 g Butter 2 Tbsp
- 2 tablespoon Mushroom Ketchup
- Salt For Boiling the pasta
- Pecorino Cheese For garnish (Optional)
Instructions
- Bring a 20cm or 8" saucepan of well-salted water to a boil.I use 1½ teaspoons of salt in a pan this size.
- Whilst the water is coming to a boil, finely chop the chives.
- Peel the garlic and mash it to a paste, a pinch of salt helps with this process.
- Add the pasta to the now boiling water, and cook it until it is al dente.
- Heat a 25cm or 10" frying pan over a medium heat and add the butter.
- When the butter is foaming, add the garlic and cook it for 1 minute, stirring constantly.
- Pour in the mushroom ketchup and stir for 30 seconds, then add the cream cheese, stir and reduce the heat to low.Stir occasionally until the pasta is cooked. If the cream cheese begins to become too thock, remove it from the heat.
- Drain the pasta, and add it to the sauce, reserving some of the pasta water.Around 75ml or ⅓ cup.
- Toss in most of the chives reserving some for garnish, and toss to coat adding pasta water as required.
- Serve topped with the rest of the chives and the pecorino cheese.
