Fusilli with Salami and Mushrooms

• 3 cups fusilli pasta, uncooked
• 70 g sliced salami, cut into quarters
• 3/4 lb. (340 g) mushrooms, sliced
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/2 tsp. ground nutmeg

1. Cook pasta as directed on package, omitting salt.
2. Drain, reserving 1 Tbsp.
3. cooking water.
4. Meanwhile, cook salami in large skillet on medium-high heat 4 to 5 min.
5. or until crisp; drain.
6. Set aside.
7. Add mushrooms to skillet; cook 5 min.
8. or until mushrooms are tender, stirring occasionally.
9. Add reserved water, cream cheese and nutmeg; cook 1 min.
10. or until cream cheese is melted, stirring constantly.
11. Add pasta to skillet.
12. Cook 1 min.
13. or until heated through.

fusilli pasta, salami, mushrooms, cream cheese, ground nutmeg

Taken from www.kraftrecipes.com/recipes/fusilli-salami-mushrooms-173362.aspx (may not work)