120g whole-wheat pasta
150g mushrooms, sliced
125g spinach
125g light cream cheese
½ tablespoon lemon juice
Food Staples:
1 teaspoon oregano, dried
1 tablespoon rapeseed oil
1 reduced sodium vegetable stock cube added to 240mls water
Pepper to season
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