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Penne with creamy spinach and mushroom sauce

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Ingredients for 4 servings:

  • 300 g penne, colored
  • salt water
  • 2 tbsp olive oil
  • 250 g mushrooms, sliced
  • 1 tbsp oregano, dried
  • 250 ml vegetable stock
  • 1 tsp lemon juice
  • 100 g double cream cheese
  • 200 g leaf spinach (frozen)
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in salted water according to the package instructions until al dente and drain. Reserving 180 ml of the pasta water, drain well. Meanwhile, heat the oil in a large pan and sauté the mushrooms, stirring occasionally. Add the oregano, broth, and lemon juice and simmer for 10 minutes. Stir in the cream cheese and spinach and cook for 3-5 minutes. Add the pasta water first, then the pasta. Mix well, season to taste, and bring back to a boil before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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