Calories: 400
Fat (of which saturated fat): 14 g (3 g)
Carbohydrate (of which sugar): 59 g (4 g)
Salt: 0.4 g
serves 4
10 1/2 ounces dried gluten-free penne (about 3 1/2 cups) or pasta shape of your choice
2 tablespoons olive oil
3 1/2 cups sliced white mushrooms
1 teaspoon dried oregano
1 cup gluten-free vegetable stock
1 tablespoon lemon juice
2/3 cup vegan cream cheese
7 ounces frozen spinach leaves, thawed (about 1 1/4 cups)
salt and pepper
Cook the pasta in a large saucepan of lightly salted boiling water according to the package directions. Drain, reserving 3/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large, heavy skillet over medium heat, add the mushrooms, and cook, stirring frequently, for 8 minutes, or until almost crisp. Stir in the oregano, stock, and lemon juice and cook for 10–12 minutes, or until the sauce is reduced by half.
Stir in the cream cheese and spinach and cook over medium–low heat for 3–5 minutes. Add the reserved cooking liquid, then the cooked pasta. Stir well, season to taste with salt and pepper, and heat through before serving.