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Ingredients
| 120 g g | Fusilli Pasta Fusilli Pasta | ||
| (wholewheat) or penne pasta | |||
| 1 tbsp tbsp | Olive Oil Olive Oil | ||
| (15g) | |||
| 1 cloves clove | Garlic Garlic | ||
| 150 g g | Mushrooms Mushroom | ||
| (chestnut or ordinary) | |||
| 0 | Vegetable cube for soup Vegetable cube for soup | ||
| cube (reduced salt) | |||
| 225 ml ml | Water Water | ||
| (boiling) | |||
| 1 pinches pinch | Dried Oregano Dried Oregano | ||
| or ½ tsp fresh torn oregano leaves (2,5g) | |||
| 0 pieces piece | Lemon Lemon | ||
| (½) | |||
| Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style) | |||
| (such as Philadelphia) | |||
| 125 g g | Spinach Spinach | ||
| (tender young leaves) | |||
| Black Pepper Black Pepper | |||
Creamy Mushroom Pasta
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Method
The Method
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.
Prepare Ahead
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.
