More For You
Mushroom Pasta

The recipe was added to the favourites.

Show favourites

The recipe was removed from the favourites.

Show favourites

An error occurred. Please try again.

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)
0,5 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))
0,5 pieces piece Lemon Lemon
(½)
Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style)
(such as Philadelphia)
125 g g Spinach Spinach
(tender young leaves)
Sea Salt Sea Salt
Black Pepper Black Pepper

Creamy Mushroom Pasta

This recipe was liked

This recipe was disliked

An error occurred. Please try again.

30 min
(46)

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.