Serves 2 persons
Cooking time: 20 minutes
- 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.
Ingredients
| Centra Lemon 0.5 tbsp juice only |
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| Centra Spinach 125 g |
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| Cream Cheese 125 g |
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| Dried Oregano 1 tsp |
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| Mushrooms 150 g sliced |
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| Pepper 1 tsp to season |
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| Rapeseed Oil 1 tbsp |
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| Vegetable Stock 1 - reduced sodium, made with 240ml water |
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| Wholewheat Pasta 120 g |
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| Add all to shopping list | |
