Creamy Green Spaghetti With Philadelphia Cream Cheese Recipes

CREAMY GREEN SPAGHETTI

Steps:

• Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add Neufchatel, milk, cilantro and seasoning; blend until smooth. Return to skillet.
• Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
• Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.

PASTA WITH PHILADELPHIA CREAM CHEESE

Steps:

• In a large cooking pot or pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of vegetable oil and 1 tablespoon of salt and penne and rotini pasta.
• Bring to boil and continue to cook uncovered for about 20 minutes or until el dente.
• Meanwhile, in a large frying pan on medium-high heat add olive oil and butter.
• Add onions and garlic and cook for 3 minutes, stirring often, but do not burn.
• Add mushrooms, sweet red pepper, green pepper and stir fry for 4 minutes.
• Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend.
• When pasta is cooked, drain well but reserve 1/2 cup of cooking water.
• Add pasta and 1/4 cup of pasta water to the mixture in the frying pan and stir well to coat.
• Add the cream cheese and stir well to coat the pasta.
• Reserve the remaining 1/4 cup of pasta water to be used later if necessary.
• Serve pasta immediately.
• Refrigerate any unused portions. Cover with plastic wrap.
• To re-warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of the frying pan.
• Add 1/4 cup of pasta water and the pasta and
• stir to blend.
• Cover the frying pan with a lid and heat the pasta on medium heat for about 5 minutes, stirring occasionally.
• Serve hot.

CREAMY GREEN PASTA

Steps:

• For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
• For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
• Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
• Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
• Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.

ONE-POT CREAMY GREEN GODDESS PASTA

Steps:

• Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
• Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
• Spoon pasta mixture into serving dish; top with radishes and herbs.

CREAMY GREEN SPAGHETTI WITH PHILADELPHIA CREAM CHEESE

Steps:

• Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add cooking creme, milk and cilantro; blend until smooth. Return to skillet.
• Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
• Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.

CREAMY GREEN SPAGHETTI WITH PHILADELPHIA CREAM CHEESE

Steps:

• Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add cooking creme, milk and cilantro; blend until smooth. Return to skillet.
• Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
• Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.

CREAMY AND CHEESY SPAGHETTI

Steps:

• Cook spaghetti as directed on package and put aside.
• Brown ground beef and drain excess fat.
• Mix together ground beef, onions and garlic on medium heat; let it cook until onions are tender.
• Add tomato sauce, milk and salt; let it cook for about 5-10 minutes.
• Turn the heat off and add the cream cheese; mix until cream cheese is completely melted.
• Pre-heat oven 350°F.
• Cover the bottom of a 9x13 glass pan with the tomato sauce (do not use too much -- just enough so that the spaghetti won't stick to the pan).
• Add spaghetti and cover it with remaining sauce (do not stir now).
• Sprinkle velveta cheese on top.
• Cover pan with aluminum foil and bake for about 5 minutes.
• Remove aluminum foil and bake for another 5 minutes.
• Remove pan from the oven and stir gently so that sauce and cheese will be incorporated to the rest of spaghetti
• Enjoy with some Parmesan cheese on top!