Creamy mushroom and lemon spaghetti

Creamy mushroom and lemon spaghetti
  • Serves icon Serves 4
  • Time icon Ready in about 15 minutes

The sauce in this creamy mushroom and lemon spaghetti recipe is made from garlic and herb cream cheese making it really quick and easy to make.

Nutrition: per serving

Calories
491kcals
Fat
15.4g (6g saturated)
Protein
16.8g
Carbohydrates
76.2g (5.2g sugar)
Salt
trace salt
Calories
491kcals
Fat
15.4g (6g saturated)
Protein
16.8g
Carbohydrates
76.2g (5.2g sugar)
Salt
trace salt

Ingredients

  • 400g dried spaghetti
  • 2 tbsp olive oil
  • 250g white mushrooms, sliced
  • 200g pack Philadelphia Light with Garlic and Herbs
  • Finely grated zest of 1 small lemon
  • Handful chopped fresh curly parsley

Method

  1. Cook the pasta in boiling, salted water according to pack instructions. Drain and return to the pan.
  2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and cook, stirring, for 3-4 minutes. Stir in the cheese until melted, then bring to a simmer. Season to taste with salt and pepper and stir in the lemon zest.
  3. Add the sauce to the spaghetti. Toss together, divide between bowls and sprinkle with the parsley to serve.

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September 2019