With the previous recipe, I already explained why I am such a big fan of these recipes.
Literally, you throw everything into one pot and dinner is served. I love this kind of easy meals; on days that I actually do not have time to cook, I can still quickly something healthy on the table.
Dissolve the vegetable stock cube in 400ml boiling water.
Meanwhile, cut the mushrooms into thin slices.
Pour the vegetable stock into a large saucepan and add the pasta, oil, mushrooms, garlic, Oregano and thyme. Bring to the boil. Then leave on low heat for 5-10 minutes or cook until the pasta is tender.
Meanwhile, stir regularly in the pan so that the ingredients can not stick to the bottom. If the pasta is too big for the pan (and it did not come under water fast enough during cooking), break the pasta in half.
I do this mostly out of convenience right away so I did not have to worry more to it.
Meanwhile wash the spinach. When the pasta is ready, add the spinach and stir about 1 minute with.
Remove the pan from the heat and stir in the cream cheese through. Season to your own taste with salt and pepper