By Marike Gevers

Prep time: 10 minutes | Cook: 15 minutes | Serves: 4


  • 350g bowtie pasta
  • 1 tbsp olive oil
  • 1 punnet of portabellini mushrooms
  • 1 punnet of exotic/ shitake mushrooms
  • 1/4 cup of fresh thyme and oregano, finely choppedhalf red onion, chopped
  • 300g of baby spinach, washed
  • 1/2 fresh lemon, squeezed
  • 1/4 cup parmesan, grated
  • 1/4 cup Cheshire cheese
  • 1 tub of cream cheese/ fat-free cottage cheese
  • Salt and pepper to taste 


Cook pasta in salted boiling water for 10-15 minutes.
Heat the olive oil in a pan over medium heat, add garlic and onion and cook until golden brown. Add mushrooms, thyme and organum and cook for 5 minutes. Add fresh lemon juice and spinach and cook until spinach is wilted. Remove from stove.
Drain pasta and add the mushroom spinach mix to the pasta. Add parmesan and Cheshire cheese and stir. Add cream cheese and stir thoroughly. Add salt and pepper to taste.