A great dinner idea from Operation Transformation.
Ingredients
- 120g whole-wheat pasta
- 150g mushrooms, sliced
- 125g spinach
- 125g light cream cheese
- ½ tablespoon lemon juice
- 1 teaspoon oregano, dried
- 1 tablespoon rapeseed oil
- 1 reduced sodium vegetable stock cube added to 240mls water
- Pepper to season
Method
- Add pasta to a pot of boiling water and cook for approximately 10 minutes
- Heat the rapeseed oil in a frying pan and add the sliced mushrooms, stirring regularly
- Add the oregano, vegetable stock, pepper and lemon juice to the pan and cook together for approximately 10-15 minutes or until liquid reduces to half its size
- Add in the light cream cheese and baby spinach and cook on low heat for 5 minutes
- Add the cooked drained pasta to the frying pan and coat with the mushroom sauce and serve
