Creamy Mushroom Pasta
Operation Transformation Main Meal – WEEK 3 DAY 14 – THURSDAY 19TH January 2017 – Creamy Mushroom Pasta
| Difficulty: | Easy | |
| Serves: | 2 adults |
| Ingredients |
|---|
| 120g whole-wheat pasta |
| 150g sliced mushrooms |
| 125g spinach |
| 125g light cream cheese |
| ½ tablespoon lemon juice |
| 1 teaspoon dried oregano |
| 1 tablespoon rapeseed oil |
| 1 reduced sodium vegetable stock cube added to 240mls water |
| Pepper to season |
directions
Add pasta to a pot of boiling water and cook for approximately 10 minutes
Heat the rapeseed oil in a frying pan and add the sliced mushrooms, stirring regularly
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
Add in the light cream cheese and baby spinach and cook on low heat for 5 minutes
Add the cooked drained pasta to the frying pan and coat with the mushroom sauce and serve
