Creamy Spinach and Mushroom Pasta (serves 4)
From the book "Delicious Suppers".
10 1/2 oz of pasta (can be anything you have on hand)
Salt & Pepper (to taste)
2 tablespoons Extra Virgin Olive Oil
9 oz mushrooms, sliced (just use whatever portobello you have left)
1 tsp dried oregano
1 1/4 cups vegetable stock
1 tablespoon lemon juice
6 tablespoons reduced fat cream cheese
1 cup frozen spinach (thawed and drained)
1. Cook the pasta according to directions. Drain and reserve 1/4 cup of the cooking liquid.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add mushrooms and cook while stirring frequently for about 8 minutes or until crisp. Stir in the oregano, stock, and lemon juice. Cook for 10-12 minutes more or until the sauce is reduced by half. (allow the sauce to simmer).
3. Stir in the cream cheese and spinach. Cook over medium-low for 3-5 minutes. Salt & pepper to taste. Add the reserved cooking liquid. Then add the cooked pasta. Stir to coat and heat through. Serve immediately.
I like this with a piece of garlic toast:
Toast a piece of bread. While toasting, smash a clove of garlic. When the bread is toasted to your liking, rub it with the garlic and then use a little bit of brummel'n'brown (or whatever you use for butter). YUM.