PHILLY Pesto Pasta Recipe -
PHILLY Pesto Pasta Recipe
  • READY IN 20 mins

PHILLY Pesto Pasta

Recipe by  

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

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Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    20 mins


  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 More Reviews

Most Helpful Positive Review
Oct 25, 2011

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 skillet but it started popping as well as turning brown so I tried a dash of olive oil but no help there. I spooned the Neufchâtel cheese in a bowl and microwaved it for 30 seconds, then mashed it with a fork; I repeated this microwaving mashing 2 more times, could have done good with 3 or 4 more tho. I immediately mixed Easy Pesto from allrecipes to my cheese, mixed with my hot pasta and cold tomatoes and it was good! Not fun reheating so I must try this w/cream cheese spread...

Most Helpful Critical Review
Jan 21, 2009

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 creamy, making it kind of stick to your mouth. I added some milk to make the consistency creamier, but it just took away from the flavor... I's leave this one out of your recipe box...


8 Ratings

Aug 17, 2010

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

Jan 15, 2009

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 with fresh basil it would have been even better, but I did not have any available. It's very creamy, it's nice that it's cream cheese and not cream (like alfredo sauces, as I cannot eat those) Very good.

Dec 19, 2008

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 breasts. Next time I may add cubed grilled chicken breasts to the recipe but this was great as is.

Aug 15, 2011

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 extra and I found this to be the perfect consistency. Should I have used brick cream cheese I can see why other reviewers found it to be too thick.

Mar 31, 2009

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 better that way, or else it has the potential to be way too thick and a bit bland.

Feb 20, 2009

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.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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