The cooked mushroom and spinach mixture would keep well in an airtight container for up to 3 days.
- 120g wholewheat fusilli or penne pasta
- 1 garlic clove
- 200g mushrooms (chestnut or ordinary)
- 1 tablespoon rapeseed oil (15g)
- ½ vegetable reduced salt stock cube
- 225ml boiling water
- good pinch of dried oregano
- ½ lemon
- 125g light cream cheese (such as Philadelphia)
- 125g baby spinach leaves
- salt (optional) and freshly ground black pepper
- Cook the pasta in a saucepan of boiling water with a pinch of salt (optional) 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 (optional) and pepper to taste. Cook for another 3-4 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 half a tablespoon is about right. Bring to a simmer and cook for 6-8 minutes until the liquid has reduced by half. Stir in the light cream cheese and then add the spinach, fistfuls at a time until it is all wilted. Cook for another minute until piping hot.
- Drain the pasta and return to the pan, then gently fold in the creamy mushroom and spinach mixture. Divide evenly between two wide rimmed pasta bowls and garnish with a little more freshly ground black pepper to serve.
The cooked mushroom and spinach mixture 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 before using.