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Creamy Mushroom Pappardelle
  • 10'Prep time
  • 30'Total time


1 Step

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 Step

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 Step

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.

Ingredients for 2

  • 200 g dried Pappardelle (or tagliatelle)
  • 10 g unsalted butter
  • 1 large garlic clove, finely chopped
  • 2 sprigs of thyme, woody stems removed
  • 250 g mushrooms (try a selection of button, brown cap Portobello), sliced
  • 60 g Philadelphia Light
  • 30 g grated parmesan
  • 15 g flat leaf parsley, roughly chopped
  • Freshly ground black pepper
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Nutritional Information
Typical values Per Serving
Energy 2202.5 kj
Energy 526.0 kcal
Fat 15.5 g
Carb 76.9 g
Protein 23.2 g
Saturated fat 8.8 g
Salt 0.7 g
Dietary fibre 4.9 g
Sugars 5.4 g


  • Delicious with rocket leaves or French beans.
  • Balance your food choices so you and your family and friends can enjoy a serving of this rich recipe as an occasional treat.