cooking cream

I have not been the mood to do anything lately. Well, that is not true. I want to scrapbook all day, every day. I just don’t feel right not being able to be creative. Thinking about how far behind I am working on Project Life makes me want to break out in hives. I left off at week 12… it is now week 26. kill me. And no, I don’t have to continue, but I want to. When I work at it I feel good, I really enjoy it. So I just need to get set up for it, and find some time, and I’ll feel like myself again.

 

 

Being so disinterested in cooking I have been gravitating towards quick fix dinners. Salads have been gracing our table a lot lately but this Pasta with Veggies and Cream Sauce dish was a big winner. I had just restocked the fridge and pantry from moving so I didn’t have to run out last minute to grab something. I love when that happens. I also love Philadelphia Cooking Cream. We use a lot of this to add to pasta dishes, casseroles, or on eggs. It adds a lot of flavor to dishes easily. I’m not singing their praises because they are sponsoring me, I just really like the cooking creams. Man I would love to be sponsored by them, that would be so cool since we go through so much of this stuff. Ha!

Pasta with Veggies and Cream Sauce

Serves 6

Ingredients

• 1 lb farfalle pasta
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper, sliced into 1″ pieces
• 1 lb mushrooms, sliced
• 1 (10oz) Philadelphia Italian Cheese and Herb Cooking Cream
• 1 bunch scallions

Process

1. Bring a large pot of water to a boil. Add the pasta and cook according to directions for al dente pasta.
2. While the pasta is cooking, saute the red pepper and mushrooms together in the olive oil. Cook until the vegetables are tender.
3. Add the cooking cream to the vegetables and mix together until fully incorporated.
4. Add the cooking cream onto the pasta when you serve it.

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