Creamy Veggies

Creamy Spinach and Mushroom Pasta

Made: January 10, 2013

Ingredients
- 1 1/2 cup uncooked penne pasta
- 2 tablespoons olive oil
- 9 oz mushrooms, sliced
- 1 teaspoon dried oregano
- 1 1/4 cups vegetable stock
- 1 tablespoon lemon juice
- 6 tablespoon cream cheese
- 7oz frozen spinach
- Salt & Pepper

Directions
- Cook the pasta in a large pan of slightly salted boiling water, according to the instructions on the package
- Reserve 3/4 cup of the cooking water for later
- Meanwhile, heat the oil in a heavy-bottom skillet over medium high heat
- Add the mushrooms and cook for 8 minutes, stirring constantly until the mushrooms are almost crisp
- Stir in the stock, lemon juice and oregano
- Cook for 10-12 minutes, or until the stock has reduced by half
- Stir in the cream cheese and spinach
- Cook over medium low heat for 3-5 minutes
- Add the reserved cooking liquid and the cooked pasta
- Stir well, season with salt & pepper
- Heat throughout gently before serving

I used a small can of pre-sliced mushrooms and a can of spinach. Rotini pasta was the preferred pasta of choice instead of penne, and I used our leftover onion and chive cream cheese from last night's dinner.

(Recipe used: Easy Vegetarian Dishes)