PHILLY Pesto Pasta

• 3 gal. rotini pasta, uncooked
• 1/2 cup oil
• 6-1/4 gal. fresh mushrooms, sliced
• 1-1/2 qt. Philadelphia Light Cream Cheese Product
• 3 cups pesto
• 3 qt. cherry tomatoes, cut in half
• 1-1/2 cups fresh basil, chiffonade

1. Cook pasta as directed on package.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add mushrooms; saute until tender.
4. Stir in cream cheese product and pesto; cook until cream cheese product is melted and mixture is well blended, stirring frequently.
5. Drain pasta.
6. Add to skillet with tomatoes and basil; mix lightly.
7. Cook until heated through, stirring occasionally.

rotini pasta, oil, fresh mushrooms, philadelphia light cream cheese, pesto, cherry tomatoes, fresh basil

Taken from www.kraftrecipes.com/recipes/philly-pesto-pasta-113219.aspx (may not work)