Garlic, Spinach & Mushroom Pasta

Ingredients:

1 small bulb of garlic
olive oil
200g chestnut mushrooms
200g baby spinach leaves
200g low fat cream cheese
Plenty of freshly grated nutmeg
100ml low/reduced fat single cream
salt & pepper

Nestle the whole garlic bulb in a little foil & roast in a preheated oven, 200c for 35-45 minutes until it is tender when pierced with a knife.

Meanwhile, heat the oil in a large saucepan and gently fry the mushrooms until they are begining to brown. Add the spinach, cover with a lid and heat gently for a couple of minutes until the spinach has wilted.

Remove the roasted garlic from the oven, leave to cool slightly, then slice off the base and squeeze out the contents of each clove. Put this in a food processor with the cream cheese and nutmeg and blend until smooth.

Turn the garlic mixture into a saucepan, add the cream and heat gently, stirring with a wooden spoon, to make a smooth sauce. Add the mushrooms and spinach mixture and heat through. Season to taste with salt & pepper. Serve stirred through your favourite pasta.