Creamy Pasta with Tomatoes and Mushrooms


  • 1 (16 oz.) box Rotini pasta
  • 1 (28 oz.) can whole plum tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1/2 cup Kraft Philadelphia Cooking Creme, Savory Garlic
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mushrooms, sliced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. fresh basil, chopped
 Cook pasta as directed on package. Drain and set aside.

Open the can of whole tomatoes and cut tomatoes into quarters. Add tomatoes and juice to a large pan over medium-high heat. Add tomato sauce and cover. Cook for about 10 minutes or until tomatoes soften. Using a fork, smash the tomatoes down.

Add the Cooking Creme, Parmesan cheese, mushrooms, red pepper flakes, salt and pepper. Cook for an additional 3-5 minutes or until well combined. Add basil and stir.

Add tomato mixture to the pasta and mix well. Add extra Parmesan cheese on top and serve immediately.
by The Savvy Kitchen