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    You are in: Home / Recipes / Creamy Spinach and Mushroom Penne Pasta Recipe
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    Creamy Spinach and Mushroom Penne Pasta

    Creamy Spinach and Mushroom Penne Pasta. Photo by danakscully64

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    for the love of veggies's Note:

    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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    1. 1
      Heat oil in skillet on medium heat and saute onions and garlic until tender.
    2. 2
      Add mushrooms and spinach and saute until heated through.
    3. 3
      Add herbs and spices. Mix well.
    4. 4
      Mix in tomato sauce, and diced tomatoes.
    5. 5
      Simmer, covered, for 15 minutes.
    6. 6
      Meanwhile, cook penne pasta according to package directions in a large pot.
    7. 7
      Drain pasta and return it to the large pot.
    8. 8
      Stir in in parmesan cheese and light cream cheese. Mix well.
    9. 9
      Add prepared sauce to pasta and mix until well combined.
    10. 10
      Serve topped with extra parmesan cheese, if desired.
    11. 11
      Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

    Ratings & Reviews:

    • on February 10, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Creamy Spinach and Mushroom Penne Pasta

    Serving Size: 1 (250 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 278.8
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.4 g
    Cholesterol 5.5 mg
    Sodium 427.0 mg
    Total Carbohydrate 53.2 g
    Dietary Fiber 8.9 g
    Sugars 4.2 g
    Protein 8.2 g

    The following items or measurements are not included:

    spike seasoning

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