Cream cheese pasta
At the risk of sounding like a shill for the cream cheese company’s latest campaign, I have to say that I have been “cooking with philly” lately with good results. Good in the sense of convenient, easy and reasonably tasty. I won’t call this a recipe, but here is my freestyle method for throwing together a cream cheese pasta for two people with whatever ingredients are kicking around the fridge or freezer. It takes as long as boiling pasta plus five minutes of stirring things together.
Cook half a package of pasta in boiling water until al dente. Reserve about 1/2 cup of the pasta water to use in the sauce. Toss cooked pasta with any variety of diced vegetables you have on hand. In the dish pictured above I used two grated carrots, a diced red pepper, 1 cup of frozen spinach and 1 cup of frozen peas.
Add in the pasta water and about half a container (250g) of flavoured cream cheese. Toss until the cream cheese melts and everything is heated through. If the sauce seems too sticky, just add a splash or two of water until it reaches a good consistency. Stir in fresh chopped herbs such as parsley or chives, fresh cracked pepper, hot pepper flakes and top with grated parmesan and pine nuts or chopped almonds.
Not exactly an organic or vegan delight, but easy and yum!