Cream Cheese (Philadelphia) Pasta

We all love quick and easy pasta recipes, and cream cheese or Philadelphia provides the perfect base for a creamy sauce. I add garlic, mushroom ketchup and a load of chives to freshen up this simple and delicious dish.

Course Main Course

Cuisine European

Diet Vegetarian

Keyword cream cheese pasta, cream cheese pasta sauce, cream cheese pasta with chives, philadelphia pasta

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 809kcal

Author Brian Jones

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.

Video

Nutrition