A great dinner idea from Operation Transformation.


  • 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


  1. Add pasta to a pot of boiling water and cook for approximately 10 minutes
  2. Heat the rapeseed oil in a frying pan and add the sliced mushrooms, stirring regularly
  3. 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
  4. Add in the light cream cheese and baby spinach and cook on low heat for 5 minutes
  5. Add the cooked drained pasta to the frying pan and coat with the mushroom sauce and serve