Are you looking for a quick and easy weeknight meal? Whether it's for Meatless Monday, Friday during Lent or any night in between, this meatless recipe for Creamy Rigatoni with Portobello Mushrooms and Spinach is perfect!
Cream cheese adds a wonderful, creamy texture and flavor when mixed with fresh garlic, spinach and Portobello mushrooms and your family will love it. I served mine with a tossed salad and it even reheated beautifully when I had to take this one on-the-go for Rachael's dinner. If you like your food a little on the spicier side, add more crushed red pepper.
Creamy Rigatoni with Portobello Mushrooms & Spinach
1 lb. Rigatoni Pasta
1 tbsp. Extra Virgin Olive Oil
1 Portobello Mushroom Cap, diced
2 Garlic Cloves, chopped
1/2 c. Frozen Chopped Spinach, defrosted
4 oz. Light Cream Cheese
1/2 c. Pasta Water
1/2 c. Pecorino Romano Cheese, shredded
1 tsp. Crushed Red Pepper
Kosher Salt, to taste
Directions:
1. Cook pasta according to package directions; drain all water except for 1/2 cup.
2. While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.
3. Saute until the mushrooms start to soften; then add in the spinach, cream cheese, pasta water, Pecorino Romano cheese, and red pepper.
4. Add in the cooked pasta and mix until well blended. Serves 6.
On another note, Happy Anniversary to my hubby of 18 years! I love you and the life we've made together and would do it all over again and again. It hasn't always been easy, but I wouldn't change a thing. xo
Cream cheese adds a wonderful, creamy texture and flavor when mixed with fresh garlic, spinach and Portobello mushrooms and your family will love it. I served mine with a tossed salad and it even reheated beautifully when I had to take this one on-the-go for Rachael's dinner. If you like your food a little on the spicier side, add more crushed red pepper.
1 lb. Rigatoni Pasta
1 tbsp. Extra Virgin Olive Oil
1 Portobello Mushroom Cap, diced
2 Garlic Cloves, chopped
1/2 c. Frozen Chopped Spinach, defrosted
4 oz. Light Cream Cheese
1/2 c. Pasta Water
1/2 c. Pecorino Romano Cheese, shredded
1 tsp. Crushed Red Pepper
Kosher Salt, to taste
Directions:
1. Cook pasta according to package directions; drain all water except for 1/2 cup.
2. While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.
3. Saute until the mushrooms start to soften; then add in the spinach, cream cheese, pasta water, Pecorino Romano cheese, and red pepper.
4. Add in the cooked pasta and mix until well blended. Serves 6.
*Nutritional Information per Serving: Calories 382, Carbs 53.5g, Fat 12.4g, Protein 16.3g, Fiber 3.2g, Sugar 3.7g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.
