Creamy Mushroom Pasta

  • Ingredients for 2
  • 200 g Dried Pappardelle (or tagliatelle)
  • 10 g Unsalted Butter
  • 1 Large Clove Garlic, finely chopped
  • A few Sprigs of Thyme, woody stems removed
  • 250 g Mushrooms (try a selection of button, brown cap portobello or wild mushrooms), cleaned and sliced
  • 60 g Philadelphia Original
  • 30 g Grated Parmesan
  • 15 g Flat Leaf Parsley, roughly chopped
  • Freshly Ground Black Pepper

1. Heat a pan of water to boiling and add the pasta. Cook for 12-15 minutes or as per pack instructions. Meanwhile, gently melt the butter and add the garlic and thyme and cook over a medium heat for 1 minute. 2. Add the mushrooms and cook until the juices are running. Stir in the Philadelphia and warm over a low heat until it melts. Sprinkle over half the parmesan, half the parsley and black pepper to taste. Stir until smooth. 3. Keep on a low heat until the pasta is cooked. Drain the pasta and add to the sauce. Mix well until coated. Top with the rest of the parmesan and parsley.