- 2 cups rotini pasta, uncooked
- 2 cups sliced fresh mushrooms
- 1 teaspoon oil
- 1/4 cup PHILADELPHIA Cream Cheese Spread
- 2 tablespoons pesto
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon fresh basil
- Cook pasta as directed on package.
- Meanwhile, cook and stir mushrooms in hot oil in large skillet 5 to 7 minutes or until mushrooms are tender. Add cream cheese spread and pesto; cook 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
- Drain pasta. Add to skillet along with tomatoes and basil; mix lightly.