has anybody tried the recipe off the philadelphia cheese advert, i shall be giving it a try tonite
Serves 4 people
Prep time 20 minutes
Cook time 20 minutes
300g linguine pasta
6 large sausages (Cumberland sausages are particularly delicious)
1 dtsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150g Light Philadelphia
2 tsp whole grain mustard
Approx. 75ml beef stock
1 tbsp chopped parsley, optional
Instructions 1.Cook the pasta in a large pan of boiling water as directed on the packet.
2.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.
3.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.
4.Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.
‎25F0E6A8 bb pin