This rich and creamy pasta dish for two tastes as though it should be laden with calories. In reality it makes use of low-fat cream cheese to make a fast and easy supper or lunch for two. Serve with a green or tomato salad for a complete meal.
250 grams farfalle (butterfly or bow shaped pasta)
3-4 mushrooms, sliced or quartered depending on size
1 tablespoon olive oil
1 x 200 gram (4 ounce) tub of 11% fat (low-fat) cream cheese, herb and garlic flavour or plain as you prefer.
25 grams (1 ounce) freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste.
Put water on to boil as per the instructions on the pasta packet and cook the pasta for the time specified or until al dente. Drain in a colander. Retain the cooking water.
Meanwhile heat the olive oil in a frying pan and saute the mushrooms until golden and tender. Remove from the heat and add the cream cheese. Stir over gentle heat until the cheese melts, adding a few spoons of the cooking water to loosen and form a sauce. Combine the pasta and the mushroom sauce in a large bowl and stir gently to combine. Add the Parmesan and season to taste. Serve immediately.