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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