Creamy Rigatoni with Portobello Mushrooms and Spinach

Are you looking for a quick and easy weeknight meal? This meatless recipe for Creamy Rigatoni with Portobello Mushrooms and Spinach is the perfect dish!

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 dinner. If you like your food a little on the spicier side, you can 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.

*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.