We are huge cheese lovers in our house – well more me than the boys but they love it too. So any dinner that includes cheese count us in. I found a similar recipe when I was looking for dinner ideas but it didn’t include any veggies so I decided to recreate something like it. So here is my Cream Cheese Vegetable Spaghetti.
- 200g Garlic and Herbs Cream Cheese.
- 500g Spaghetti.
- 150g Cheddar, grated.
- 1 Onion, diced.
- 5 Mushrooms, halved and sliced.
- 400g Sugar Snap Peas, sliced.
- 1tbsp Vegetable oil (for frying vegetables).
- 400g Washed Spinach.
Add the oil to a large frying pan and heat on medium-high heat.
Put a large saucepan of water on to boil with a pinch of salt.
Once the oil is hot add the Sugar Snap Peas, Onion, and Mushroom, stirring occasionally until soft.
Meanwhile, add spaghetti to the boiling water.
Once the vegetables are cooked take them off the heat and put to one side until the spaghetti is cooked.
Once the spaghetti is cooked, drain and rise. Set back into the saucepan while heating the cream cheese.
To heat the cream cheese, add it to the pan with the vegetables and return to the heat. Continue mixing until blended into the vegetables. Then add the grated cheddar and stir through until melted.
Add Spinach and stir until completely wilted.
Add the spaghetti to the frying pan. Using tongs mix the cheese vegetable mix into the spaghetti.
Serve and Enjoy.
Unless your Baby bear then you refuse to eat it and Daddy bear cooks you a Quesadilla for dinner.
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