Creamy Spinach and Mushroom Penne Pasta |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance. Ingredients:
1 lb penne pasta |
1 tablespoon olive oil |
1 cup red onion, diced |
2 garlic cloves, minced |
8 ounces baby portabella mushrooms, sliced |
1 1/2 cups frozen chopped spinach |
15 ounces tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1/4 teaspoon spike seasoning |
1/4 teaspoon fennel seed |
1/4 teaspoon red pepper flakes |
3 tablespoons parmesan cheese |
3 tablespoons light cream cheese |
Directions:
1. Heat oil in skillet on medium heat and saute onions and garlic until tender.
2. Add mushrooms and spinach and saute until heated through.
3. Add herbs and spices. Mix well.
4. Mix in tomato sauce, and diced tomatoes.
5. Simmer, covered, for 15 minutes.
6. Meanwhile, cook penne pasta according to package directions in a large pot.
7. Drain pasta and return it to the large pot.
8. Stir in in parmesan cheese and light cream cheese. Mix well.
9. Add prepared sauce to pasta and mix until well combined.
10. Serve topped with extra parmesan cheese, if desired.
11. Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.
|
|