1 serving Napolina red lentil pasta or other pasta of choice
1 punnet of chestnut button mushrooms- 150g
1 large clove garlic
Tsp coconut oil
Sea salt and black pepper
Handful fresh spinach
Nutritional yeast or extra vegan cheese for topping if you desire
Cook the pasta according the instructions on the packet.
Rise the mushrooms and slice in half.
Heat the coconut oil in a frying pan over a medium heat and crush in the garlic clove.
Add the mushrooms and sauté these until nice and golden and starting to crisp at the edges.
Once the pasta is cooked, drain this then add to the pan along with the cream cheese and spinach. Gently stir everything together to melt the cheese into the pasta and wilt the spinach.
Season to taste with salt and pepper then serve and tuck in!