dollybird15x
Member
I really discovered the idea of using Philadelphia as a pasta sauce through a friend who used his over pork chops. As i dont eat pork chops i amended it slightly and now have this as my naughty treat, even though its not actually that naughty it just feels it!!!
Serves 2 People. 4 Syns Each
1 Pack Baby Mushrooms, halved
2 Leeks, washed and sliced
100g Philadelphia Light w/ Garlic and Herbs (8 syns total, 4 per serving)
1 Stock Cube mixed with 200ml Hot Water
Fry Light
Pasta (I use Penne but any is fine)
Saute mushrooms and leeks in fry light until softened, add stock and boil for a few mins until reduced. stir in Philadelphia and cook for further few mins, mix into cooked pasta and enjoy!!!
Sounds really easy (which is it) but is totally gorgeous aswell! Also works really well with a load of frozen peas and green beans chucked in too
Bon Appetite!
Serves 2 People. 4 Syns Each
1 Pack Baby Mushrooms, halved
2 Leeks, washed and sliced
100g Philadelphia Light w/ Garlic and Herbs (8 syns total, 4 per serving)
1 Stock Cube mixed with 200ml Hot Water
Fry Light
Pasta (I use Penne but any is fine)
Saute mushrooms and leeks in fry light until softened, add stock and boil for a few mins until reduced. stir in Philadelphia and cook for further few mins, mix into cooked pasta and enjoy!!!
Sounds really easy (which is it) but is totally gorgeous aswell! Also works really well with a load of frozen peas and green beans chucked in too
Bon Appetite!