|120 g g|| Fusilli Pasta
((wholewheat) or penne pasta)
|1 tbsp tbsp|| Olive Oil
|1 cloves clove||Garlic Garlic|
|150 g g|| Mushrooms
(chestnut or ordinary)
| Vegetable cube for soup
Vegetable cube for soup|
(cube (reduced salt))
|225 ml ml|| Water
|1 pinches pinch|| Dried Oregano
(or ½ tsp fresh torn oregano leaves (2,5g))
|pieces piece|| Lemon
| Cream Cheese (Filadelfia style)
Cream Cheese (Filadelfia style)|
(such as Philadelphia)
|125 g g|| Spinach
(tender young leaves)
|Black Pepper Black Pepper|
Creamy Mushroom Pasta
Cook the fusilli or penne in a saucepan of boiling water with a pinch of salt, if using for 10-12 minutes or according to packet instructions.
Peel the garlic and use a garlic press or grate on the fine side of a box grater. Trim the mushrooms and using a small sharp knife cut into slices.
Heat a frying pan or wok over a medium heat. Add the oil and swirl it up the sides. Tip in the garlic and stir-fry for 10 seconds, being careful not to let it brown too much. Tip in the mushrooms and season with a little salt, if using and plenty of freshly ground black pepper. Cook for another 6-8 minutes until the mushrooms are tender, stirring regularly with a wooden spoon.
Dissolve the stock cube in the boiling water and stir into the pan. Allow to bubble down, then sprinkle over the oregano and add a good squeeze of lemon juice, about ½ a tablespoon is about right. Bring to a simmer and cook for 5-10 minutes until the liquid has reduced by half. Stir in the light cream cheese and then add the spinach, fistfuls at a time until all wilted. Cook for another minute or two to combine.
Drain the pasta and return to the pan, then gently fold in the creamy mushroom & spinach sauce. Divide among wide rimmed bowls and garnish with a little more freshly ground black pepper to serve.
The mushroom & spinach sauce would keep well in an airtight container for up to 3 days in the fridge so you would just need to cook the pasta and then reheat the sauce gently in a small saucepan or in the microwave once before using.