Mushroom Pasta

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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)
0,5 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

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0:30 min
(1)

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.

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