A recipe developed exclusively for Philadelphia Professional by Jessica Ayling
12
Servings
30 min
Prep time
50 min
Total time
Ingredients
The makings of the
Butternut Squash Philly Pasta
1
Roast the prepared carrots, butternut squash, sweet potato and leeks for 20 minutes at 180 °C.
2
Fry the red onion and garlic in the oil in a large pan. Add the roasted vegetables, passata, vegetable stock and maple syrup. Cover, and cook on a low heat for 30 minutes.
3
Blitz into a thick sauce and check seasoning.
4
Boil the spaghetti for the recommended time on the packet. Drain and fold through the hot sauce along with the Philadelphia to give a rich, creamy finish.


It's time to get inspired!
Hello Chef, you may not know it, but there’s so much more to Philadelphia than cheesecakes and bagels.
Enjoy creating
Salted Caramel & Philly “Tiramisu”, Roasted Banana, and Sherry Caramel

Nutritional Information
Typical values | Per Serving |
---|---|
Energy | 1880.3 kj |
Fat | 23.0 g |
Carb | 12.0 g |
Protein | 47.0 g |
Saturated fat | 10.0 g |
Philadelphia Classics
Philadelphia is available nationwide
via all good wholesalers.
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