Creamy Mushroom Penne


1 pkt San Remo wholemeal penne

2 tbls olive oil or omega spread

I leek, halved and sliced

2 cloves garlic, crushed

2 anchovies (optional)

3 cups mixed mushrooms, sliced (swiss, shitake, button, oyster)

1 ½ cups soy milk

1 tsp sea salt (maybe)

2 cups baby spinach

1/3 cup dill leaves

1 lemon, zested


Cook pasta according to manufacturer’s instructions. Set aside.

Saute the onions in a little omega spread or olive oil until soft. Add the garlic (and anchovies of you’re using) and stir for 30 seconds. Now add the mushrooms and gently sauté until they begin to soften. Next add the soy milk and let it simmer for about 2 minutes, until the sauce starts to thicken a little. Taste for seasoning here. Add salt and pepper if it needs. Turn off the heat and add the pasta. Toss. Lastly, toss in the dill and spinach and toss again. Serve with a sprinkling of lemon zest.

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