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Creamy Pasta with Bacon, Peas and Mushrooms

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 576
  • Carbs 14G
2 Servings


  • 200 grams pasta bows
  • 110 grams Lightest Philadelphia
  • 2 cloves garlic crushed
  • 150 grams frozen peas
  • 150 grams mushrooms sliced
  • 4 rashers bacon medallions
  • 5 grams parmesan grated finely


  1. Boil the pasta as per the instructions on the packet.
  2. Cut the bacon into strips, ensuring any fat is removed. To a non-stick saucepan, add the bacon and mushrooms and cook on a moderate heat until tender. Add the garlic and cook for a further couple of minutes, keeping a close eye on it to ensure the garlic does not burn.

  3. Add the frozen peas and stir well. Season generously with pepper and salt - remembering that the bacon can be salty. Turn down the heat to low, and stir in the Lightest Philadelphia and parmesan. Do not let it boil or the cheese will burn.
  4. Once the pasta is cooked, add to the sauce and stir to coat all of the pasta - enjoy!