Creamy Pasta with Tomatoes and Mushrooms

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One thing I've learned is that quick meals are a necessity. With all the things going on in my life, such as moving, decorating and furnishing the house, planning a wedding and keeping up with normal, every day life, it's important to have balance and to make short-cuts. This isn't always easy, but when something comes along that saves me even ten minutes of my time, I cherish it. Boy, do I cherish it.

I've heard about the new Kraft Philadelphia Cooking Cremes, so when I saw them in the grocery store one day I bought one flavor on a whim in hopes it would come to use. Last Friday, when I was rushing in between work and getting ready to go out to celebrate a friend's birthday, I realized I still needed to eat dinner. That's when this came in handy. The Creme added a little tang and a hint of garlic to the dish, plus is made the sauce creamy, which I love. It was even better the next day when the pasta had soaked up the sauce and got a chance to marinate. Yum. Hope you enjoy!

Printable Recipe

Ingredients

• 1 (16 oz.) box Rotini pasta
• 1 (28 oz.) can whole plum tomatoes
• 1 (15 oz.) can tomato sauce
• 1/2 cup Kraft Philadelphia Cooking Creme, Savory Garlic
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mushrooms, sliced
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. fresh basil, chopped Cook pasta as directed on package. Drain and set aside.

Open the can of whole tomatoes and cut tomatoes into quarters. Add tomatoes and juice to a large pan over medium-high heat. Add tomato sauce and cover. Cook for about 10 minutes or until tomatoes soften. Using a fork, smash the tomatoes down.

Add the Cooking Creme, Parmesan cheese, mushrooms, red pepper flakes, salt and pepper. Cook for an additional 3-5 minutes or until well combined. Add basil and stir.

Add tomato mixture to the pasta and mix well. Add extra Parmesan cheese on top and serve immediately.

Source: SK Original