Foodies - here's a Ready Steady Cook challenge for you

[DaphneHarvey]

I have in mind to make a pasta sauce for DH and I tonight with various leftovers and some fresh portobello mushrooms. These are my ingredients:

Pancetta
Mushrooms
Some single cream
Boursin garlic and herb cheese
Light philadelphia cheese

I've heard that you can make a nice sauce by "melting" cream cheese. Does this really work?

Would you add some cooked peas?

I'm sure I've used cream cheese in pasta sauces. Heat it slowly is my advice. If the peas you're using are frozen I'd put them in frozen at almost the last minute so they stay gorgous and green and fresh. Mmmn, sounds delish!

gorgeous even!

Not a foodie but yes - if it was me I'd saute some onions and a bit of garlic in a little olive oil, then add the pancetta and the mushrooms and cook for about 5 mins, or until cooked, then add some cream (turn heat down first or it might curdle) and a blob of boursin and let it melt. Yes I think peas could work. Sounds yum! Serve with a green salad and a nice glass of wine.

i often stir a spoon of cream cheese into sauces or put on top of pasta and it is yum

Peas are lovely in a pasta sauce ...

Fry the pancetta and mushrooms in a pan with garlic/olive oil. Once pasta is cooked and drained put a large blob of cream cheese in with teh mushrooms/pancetta, add the pasta and mix, the heat f the pasta and mushrooms/bacon should be enought o melt the cheese, add a bit of cream if you want it more saucey.