The Ingredients
120g wholewheat penne or fusilli pasta
1 tablespoon rapeseed oil
1 garlic clove
200g mushrooms
225ml reduced sodium vegetable stock (made from ½ a cube)
good pinch of Italian seasoning
½ lemon
125g light cream cheese (such as Philadelphia)
125g baby spinach leaves
salt (optional) and freshly ground black pepper
The Method
Cook the pasta in a pan of boiling water with a pinch of salt (optional) for 10-12 minutes or until tender.
Trim a garlic clove and peel off the skin, then crush to a paste using a garlic crusher. Trim and slice the mushrooms.
Heat a frying pan over a medium heat. Add the rapeseed oil and swirl it around. Add the garlic and stir-fry for 10 seconds. Add the mushrooms and stir-fry for a minute. Season lightly with salt (optional) and freshly ground black pepper and continue to stir-fry for another 5 minutes or until the mushrooms are tender.
Pour the vegetable stock into the mushroom mixture and allow to bubble down to reduce by half and add the oregano. Squeeze in the lemon juice and add the light cream cheese, stirring to combine. Add the spinach leaves, fistfuls at a time, stirring until all wilted.
Drain the pasta and add to the mushroom mixture, stirring to combine. Divide the creamy mushroom pasta between bowls to serve.
