Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Peel and crush the garlic clove. Sauté it in a large pan with olive oil until fragrant and golden, then remove it from the pan. Add the frozen mixed mushrooms to the same pan. Cover and cook for about 20 minutes, stirring occasionally, until tender and any released liquid has evaporated. Season with salt, add one tablespoon of chopped parsley, and stir.
2
While the mushrooms are cooking, boil the pasta in a large pot of well-salted water according to package instructions until al dente. Reserve about 1 cup (250 ml) of the starchy pasta cooking water before draining. In a separate bowl, dilute the Philadelphia cream cheese and saffron threads with a few tablespoons of the reserved hot pasta water to create a smooth, creamy sauce.
3
Drain the pasta and add it directly to the pan with the cooked mushrooms. Pour the creamy Philadelphia sauce over everything and toss well to combine, adding more of the reserved pasta water as needed to achieve a silky, cohesive sauce that coats the pasta. Serve immediately, garnished with the remaining chopped parsley.
