RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 500g Coles Fettuccini
- 250g Philadelphia Cream Cheese
- 100g Coles Parmesan Cheese, plus more for serving
- 1 Brown onion, diced
- 2 Garlic cloves, diced
- 125g baby Spinach
- Salt
- 1.5 tbsp Pepper
- ½ bunch parsley, chopped
- Cobram Estate Robust EVOO
METHOD:
- In a pot of rapidly boiling salted water, add pasta and cook to packet instructions.
- In a pan on medium heat, add a drizzle of EVOO and onion and garlic and cook until translucent. Add in the Philadelphia cream cheese and melt down into the pan. Add a few spoonfuls of the pasta water to help melt the cream cheese. Mix through.
- Grate some parmesan cheese into the pan, mix in. Add in the spinach and black pepper and fold through.
- Once the pasta is cooked, ad into the alfredo sauce. Coat the pasta in the sauce and fold through some parsley.
- To serve, add fresh parsley, grated parmesan and pepper.
Our friends at Wine Selectors recommend pairing this dish with a Vermentino or Pinot Grigio
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