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Creamy Spinach and Mushroom Penne Pasta

  • 45minutes
  • 278calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 453 1/29 g penne pasta

  2. 14.79 ml olive oil

  3. 236 1/29 ml red onion , diced

  4. 2 garlic cloves , minced

  5. 226.79 g baby portabella mushrooms , sliced

  6. 354.88 ml frozen chopped spinach

  7. 425 1/54 g tomato sauce

  8. 411.06 g can diced tomatoes

  9. 1 1/53 ml salt

  10. 1 1/53 ml ground black pepper

  11. 14.79 ml dried basil

  12. 14.79 ml dried oregano

  13. 1 1/53 ml spike seasoning

  14. 1 1/53 ml fennel seed

  15. 1 1/53 ml red pepper flakes

  16. 44 1/37 ml parmesan cheese

  17. 44 1/37 ml light cream cheese

Instructions Jump to Ingredients ↑

  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.

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