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PHILLY Pesto Pasta

"Fresh basil and cherry tomatoes are a lively addition to this creamy pesto pasta toss."
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Ingredients

20 m servings 258 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Cook pasta as directed on package.
  2. Meanwhile, cook and stir mushrooms in hot oil in large skillet 5 to 7 minutes or until mushrooms are tender. Add cream cheese spread and pesto; cook 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
  3. Drain pasta. Add to skillet along with tomatoes and basil; mix lightly.

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Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

I didn't have cream cheese spread so I used a soft brick of Neufchâtel cheese (1/3 less fat than cream cheese ;) Ditched the mushrooms & spooned Neufchâtel cheese by the tsp into medium flaming ...

Most helpful critical review

I was excited when I found this recipe, as it's something that my family would love. But, I have to say that I wouldn't be making it again anytime soon. The sauce was very thick, and not cream...

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I was excited when I found this recipe, as it's something that my family would love. But, I have to say that I wouldn't be making it again anytime soon. The sauce was very thick, and not cream...

I didn't have cream cheese spread so I used a soft brick of Neufchâtel cheese (1/3 less fat than cream cheese ;) Ditched the mushrooms & spooned Neufchâtel cheese by the tsp into medium flaming ...

Sauce is way too thick, but I added some cream and milk to it and it turned out pretty good!

I really enjoyed this. I made a trial batch tonight before trying it out of my boyfriend. I followed the recipe almost exactly, but i used italian seasoning instead of fresh basil. I'm sure ...

We enjoyed this recipe very much. My family likes meat with dinner so I sliced chicken breasts open, butterfly-style and grilled them. On the plate, I spooned the pasta over the chicken breast...

I loved the basic of this recipe but based on other ratings I used soft cream cheese and chose the garden veggie version. My pesto had quite a bit of oil as well so I didn't bother with the extr...

Pretty good, I've made it twice and the second time I added sundried tomato pesto (and used about twice the amount) instead of tradition pesto, some thick cream and less cream cheese. Much bett...

This had a pretty good flavor but was very thick. I poured a little cream in it, but it was just a weird outcome. Hmmm.