On Thursday evening, my hubby walked down the stairs from the study and asked me “Have you had any thoughts on dinner?” As he was walking past the front door, there was a knock, so he answered it, and there stood a delivery man with a package from Philadelphia for me. It was a cool bag with all the ingredients I needed for dinner. Perfect. Hubby said, “Have you made any plans for a holiday?” looking expectantly at the door. Alas, lightning only struck once, but at least it brought dinner with it!
The idea was to give us a recipe and the foods to go with it to see how we could use Philadelphia Cream Cheese to enhance our dinner, and I suppose make it healthier as I think the cream cheese will have less calories and fat than full cream?
Here’s the list of ingredients:
- 300 g linguine pasta
- 6 large sausages (they recommend Cumberland, but we had sage which was yum)
- 1 tsp sunflower oil
- 1 large onion, finely chopped
- 1 clove garlic, thinly sliced
- 150 g Philadelphia Original
- 2 tsp wholegrain mustard
- approx. 75ml beef stock
- 1 tbsp chopped parsley, optional
- Cook the pasta in a large pan of boiling water as directed on the packet.
- Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
- Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.
- Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.
Couple of things about this recipe:
– Add less mustard if you don’t want it very rich or strong
– I found the sauce quite thick, so added additional water
– The Philadelphia really does make it very creamy and beautifully rich. It tastes quite decadent
– The four portions are for very hungry people. Three (two and a half) of us ate well, and then I put five Ameli sized portions in the freezer and she had some for lunch today again
– I used the remaining Philadelphia in a lovely creamy salmon pasta and it was just as delicious
– Since Philadelphia lasts longer in the fridge than fresh cream does, I suspect I’ll be keeping it in the fridge from now on to add the creaminess to food without wasting half a pot of cream
Oh. I totally forgot to take a photo of the finished product, so here’s a stock photo!