Creamy Spinach and Mushroom Penne Pasta

Total Time
45mins
Prep
30 mins
Cook
15 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

5 5

Oh, yum! I made this for dinner last night and we loved it. Changes I made were to use Spaghetti Rigate, 100g of baby spinach leaves which I added right before the tomato sauce, Masterfoods All Purpose Seasoning, extra parmesan, and not having any fennel seeds I had to leave them out. Thank you for a great recipe I will surely make again.

5 5

Really great, easy, cheap vegetarian recipe! DH liked a lot, 2 y/o DD loved, I enjoyed very much :) Omitted the onions because of DH, sauteed the mushrooms until fully cooked before adding garlic and spinach and added an extra clove or garlic. I used bottled pasta sauce (Classico Spinach and Cheese) for speed and ease. Next time I will probably try adding a little sherry to the mushrooms when they're sauteeing. Made homeade garlic bread (hamburger buns toasted with butter, garlic and parm) and salads. An A meal :) Thanks, for the love of veggies!

4 5

I made this tonight and it was very good, but missing something. Maybe more salt... not sure. I added a little extra tomato sauce and diced tomatoes (an extra ounce or two of each) and added 1 more tablespoon of cream cheese. I also omitted the fennel seeds and spike seasoning. I don't think those are the two things that made it taste "off," although maybe the salt in the Spike would have made a difference. I'll definitely be making this again and will buy some Spike (and update my review when I do). I also used fresh spinach instead of frozen, white onion instead of red, and white mushrooms instead of portabella. One tip: add the garlic during the last minute of the onion cooking or it will burn. Overall, I liked it and will add it to my cookbook for a future dinner. Thanks for sharing!