One thing you should know about my house: we are pasta people.
People tend to gravitate to one carb more than any other. Some are potato people, some noodles, some rice... but we are most definitely pasta people.
There are an infinite number of ways to enjoy it, whether you like to keep it traditional or shake it up a little. Speaking of, this 3 ingredient recipe takes a pot of Philadelphia Intense and repurposes it for a delightfully indulgent pasta sauce.
It went down an absolute storm on Instagram, so I thought it only fair to share!
Note: I'm also a measure by heart person.
Philadelphia Pasta Recipe
Serves 2
Ingredients:
1 pot Philadelphia Intense Herbes de Provence
Very generous portion broccoli florets, roughly chopped
200g dried pasta of choice
Method:
Bring a pan of water to the boil and add your pasta - or if, like me, you are a time efficient cook (note: not lazy) bring the kettle to a boil and whack the boiling water over a flame. Cook your pasta until al denote, a couple of minutes less than pack instructions.
Meanwhile, cook your broccoli. I used frozen this time (time efficient, remember) so boiled it in a pan of boiling water for a few minutes, but usually I would steam fresh broccoli.
When the pasta is ready, strain almost all of the water, saving a little in the bottom of the pan. Add the cooked broccoli, then add the Philadelphia. Stir it in and bish, bash, bosh!
It doesn't have to be the Herbes de Provence flavour, and in fact you could substitute this for any of your favourite cream cheeses - I'd recommend something flavourful like Boursin. You can also make this a little healthier by using a Light version.
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