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)
- Start cooking your pasta in boiling water, add half of the stock cube to the boiling water too.
- In a sauce pan start melting the Philadelphia and add a bit of water just to loosen the sauce.
- Add in the other half of the stock cube and stir through.
- 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.
- Add the mushrooms to the sauce.
- Let the sauce simmer on a low heat until the pasta is cooked.
- 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!