Creamy Spinach and Mushroom Pasta

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.


  1. I just made this, but I substituted greek yogurt for cream cheese. A word to my fellow unwise: when you heat yogurt it curdles. :/ It still tastes okay though - just chewier than I expected. :)

  2. I think it would be good with seasoned ricotta, too!

  3. any ideas for what to substitute the spinach with? I love spinach salads, but can't stand it cooked!

  4. You could use any vegetable! It's a really simple taste.