Philadelphia, Tomato and Pesto Pasta
Ingredients for 2
150 g dried fusilli pasta
1 tsp oil
150 g mushrooms, sliced
2 tbsp green pesto
100 g Philadelphia Light
200 g cherry tomatoes, halved
Instructions
1 Step
Cook the pasta as directed on the pack.
2 Step
Meanwhile, heat the oil and gently fry the mushrooms. Add the pesto and Philly. Stir over a gentle heat until smooth.
3 Step
Add the drained pasta and tomatoes. Season to taste. Stir until coated and serve in warm pasta dishes.
Stir Fried Pork Pasta with Simply Stir Mushroom Sauce
Ingredients for 4
300 g penne pasta
2 tsp oil
450 g pork fillet, cut into thin strips
1 onion
100 g mushrooms, sliced
200 ml Philadelphia Simply Stir Mushroom
Instructions
1 Step
Cook the pasta in boiling water according to pack instructions.
2 Step
Whilst it is cooking, heat the oil in a pan and cook the pork and onion over a high heat for 3-4 minutes until lightly browned on all sides.
3 Step
Add the mushrooms and cook for a further 2 minutes until softened. Reduce the heat and add the Simply Stir, heating for 1-2 minutes.
4 Step
Drain the pasta and stir in the pork and mushroom sauce., serve.
Chutney Chicken
Ingredients for 4
1 tbsp oil
4 chicken breasts, cut into strips
1 tsp curry powder (medium strength)
100 g Philadelphia Light
2 tbsp milk
1 tbsp mango chutney
240 g rice (Basmati and Wild rice is good)
broccoli, cooked, to serve
Instructions
1 Step
Heat the oil in a frying pan and cook the chicken for approx. 5 minutes until cooked through and lightly browned (juices will run clear when tested with a sharp knife).
2 Step
Reduce the heat and add the curry powder, cook for 1 minute then add the Philly, milk and mango chutney - stir until the Philly melts and forms a creamy sauce and it is warmed all the way through.
3 Step
Serve with rice and broccoli.
Creamy Mushroom & Bacon Gnocchi
Ingredients for 4
500 g gnocchi
2 tsp olive oil
3 rashers bacon, trimmed of fat, cut into strips
150 g flat mushrooms, sliced
1 red onion, cut into thin wedges
60 g Philadelphia Light, softened
3 tbsp semi-skimmed milk
2 cloves garlic, finely sliced
20 g basil leaves, plus extra for garnish
Instructions
1 Step
Cook gnocchi in a large saucepan of boiling water for 5 minutes, or until gnocchi floats to the surface. Drain.
2 Step
Heat oil in a frying pan. Cook bacon, mushrooms and onion over medium heat until browned. Remove from pan. Add Philly, milk and garlic to the pan and gently simmer, stirring occasionally, until smooth and heated through.
3 Step
Return bacon mixture to the pan with the gnocchi. Toss to coat, and continue cooking over low heat until gnocchi is heated through. Stir in basil leaves and serve immediately topped with extra basil.
sausage casserole:
6 sausages
1 pepper
1 onion
2-3 cloves of garlic
2 large carrots
2 large courgettes
Olive or other oil for frying
Dried mixed herbs of your choice
Pork stock cube
Tomato passata, tinned tomatoes or tomato puree
Tinned beans of your choice (butter beans, chick peas, borlotti for example)
Peel and chop the carrots. Peel and chop the onion. Peel and chop or crush the garlic. Chop up the pepper.
Then put a large pan on the stove, the type with a lid. Turn on the stove, let the pan get hot, then add the oil and allow to get hot. Put in the onion and fry for a short time. Then add the garlic. Fry for a short while. Add the pepper. Then the carrots and courgettes. Keep stirring so nothing sticks. Add the mixed herbs too at this point. Have a kettle of water boiled and put the stock cube in a cup. Pour on the water and stir and dissolve. Add to the pan, put the lid on, and turn the heat down a little.
Let the vegetables cook in their own juices for a short time, then add the sausages. Put the lid back on and let it cook on a low heat for an hour or so. Then add the tomato passata or tinned tomatoes, as well as some tomato puree if you like. Turn the heat up temporarily cos the tomatoes will cool the dish down. When it’s bubbling, turn the heat down again.
Later on, take out the sausages, slice through them to make little sausage circles. Put them back in the pan and continue cooking. When it’s almost ready to serve, drain the canned beans and add them, and leave to cook a little longer. If you like, instead of tinned beans, you could cut up baby sweetcorn instead and add that, but this will require longer cooking.
