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Spinach Mushroom Penne


We really love this recipe. Seems like I make it about every week because we always have these ingredients on hand. It fills us up and is warm and delicious. And it is lacto-ovo vegetarian!
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Rate this recipe 4.5/5 (23 Votes)


  • 1 box whole grain penne
  • 1 onion, chopped
  • 1 tsp garlic
  • 1 container mushrooms, washed and sliced
  • 1/4 c vegetable broth for saute
  • 5 oz fresh organic spinach
  • spices to taste (see directions)
  • 1 container Philly Cream cheese with chives or the new stir-in cheese
  • 1 1/2 cups mozzarella cheese
  • 2-3 Tbsp nutritional yeast


Servings 6
Preparation time 20mins
Cooking time 50mins


Step 1

Preheat oven to 350. Saute mushrooms, onions and garlic in vegetable broth on high. Add spices such as pepper, oregano, sea salt, rosemary, tarragon to taste. Cook penne to package directions. When veggies are cooked, add spinach to pan and turn to medium-low, covering pan with a lid. Allow spinach to wilt. Add cream cheese.

Mix penne with sauce. Spray a 9x13 baking dish with cooking spray. Add half of penne. Sprinkle on half of mozzarella. Add remaining penne, mozzarella, and top with nutritional yeast. Cover and bake 30 minutes. Enjoy!


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