Creamy Mushroom Pasta

Whilst Aaron was at work the other day I had no idea what to have for lunch but needed something quick, easy and of course delicious. One of my favourite foods is pasta, I could eat a bag of plain pasta in one sitting I love it that much. But don’t worry I didn’t just have that. One of my staples to have in the fridge is Philadelphia. I think it makes great sauces for pasta or the base of any creamy sauce. With that and a few other bits, lunch was served in 10 minutes. This dish is great for a quick lunch or as a main meal. I didn’t have any meat in this, but you can easily fry some bacon and chicken and chuck it in to add to the dish.


  • Large handful of mushrooms (as many as you want really)
  • 125g tub of Philadelphia
  • 1 chicken stock cube
  • 2 servings of dried pasta (or spaghetti would go well too)


  1. Start cooking your pasta in boiling water, add half of the stock cube to the boiling water too.
  2. In a sauce pan start melting the Philadelphia and add a bit of water just to loosen the sauce.
  3. Add in the other half of the stock cube and stir through.
  4. Now to get the intense mushroom flavour, squeeze the mushrooms and rip them up over the pan. This releases all of the mushrooms juices and really adds the flavour.
  5. Add the mushrooms to the sauce.
  6. Let the sauce simmer on a low heat until the pasta is cooked.
  7. Drain the pasta and add to the sauce and then mix all together before serving immediately.


I usually use the lightest Philadelphia and I can’t really tell the difference from the full fat version. This is also a nice dish to have cold so can be used in a packed lunch. For a main meal, I would definitely add some chicken and bacon or add mix seafood (prawns, mussels etc.) and serve with a garlic baguette. We have some more really exciting recipes to share with you this week including homemade kebabs and homemade burgers. Until then though, happy lunching!


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