Creamy mushroom Pasta
No Video
  • Prep time 10 '
  • Total time 30 '


  • 200 g dried Pappardelle (or tagliatelle)
  • 10 g unsalted butter
  • 1 large garlic clove, finely chopped
  • A few sprigs of thyme, woody stems removed
  • 250 g mushrooms (try a selection of button, brown cap Portobello or wild mushrooms), cleaned and sliced
  • 60 g Philadelphia Original
  • 30 g grated parmesan
  • 15 g flat leaf parsley, roughly chopped
  • Freshly ground black pepper


  • 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.
  • 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.
  • 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.


  • Try adding white wine and a squeeze of lemon juice to the mushrooms once they’re cooked to add more depth to the flavour.
  • Drizzle a little truffle oil on the finished dish for a special touch.

Nutritional Information

Typical values Per recipe
Energy 4698.0 kj
Energy 1122.0 kcal
Fat 35.8 g
Carb 152.6 g
Protein 47.6 g
Saturated fat 21.6 g
Salt 1.2 g
Dietary fibre 10.6 g
Sugars 10.2 g