Creamy Caprese pasta
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  • Prep time 20 '
  • Total time 45 '


  • vegetable oil, for greasing
  • 400 g farfalle or other short pasta
  • 170 g Philadelphia Light with Garlic & Herbs
  • 100 g cream
  • 40 g grated Parmesan
  • 200 g cherry tomatoes, halved
  • Handful of fresh basil leaves, chopped
  • 50 g mozzarella, grated
  • To serve:
  • Garlic bread
  • salad


  • Preheat the oven to 180 °C/160 °C fan/gas mark 4. Lightly grease a baking dish with vegetable oil.
  • Bring a large pan of salted water to a boil over a high heat and cook the pasta according to package instructions. Drain well.
  • Meanwhile, place the Philadelphia Cream Cheese in a saucepan over a medium heat and add the cream. As the Philadelphia melts, stir it in to combine smoothly with the cream.
  • Add the cooked pasta, Parmesan, tomatoes and half of the fresh basil.
  • Transfer everything into the prepared baking dish and top with the Mozzarella. Bake for 25 minutes or until bubbly.
  • Top with the remaining fresh basil and serve with garlic bread and/or salad.


Nutritional Information

Typical values Per Serving
Energy 1612.2 kj
Energy 385.0 kcal
Fat 14.5 g
Carb 52.1 g
Protein 13.9 g
Saturated fat 8.4 g
Salt 0.2 g
Dietary fibre 2.8 g
Sugars 3.3 g