Creamy Mushroom Pasta

Courtesy of Operation Transformation on RTÉ

Serves 2


120g wholewheat pasta
150g mushrooms, sliced
125g  spinach
125g light cream cheese
½ tbsp juice of a lemon
1 tsp oregano, dried
1 tbsp rapeseed oil
1 reduced sodium vegetable stock cube added to 240ml 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
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