Creamy Spinach and Mushroom Pasta

Ingredients
300g dried penne or pasta of your choice (I use tri-coloured spirals)
2 tbsp olive oil
250g sliced mushrooms
1 tsp dried oregano
275ml vegetable stock
1 tbsp lemon juice
6 tbsp cream cheese
200g frozen spinach leaves
salt and pepper

cool pasta in a large pan of lightly salted boiling water, Drain, reserving 175ml of the cooling liquid

meanwhile heat the oil in a large, heavy-based frying pan over medium heat, add the mushrooms and cook, stirring frequently for 8 minutes or until almost crisp, Stir in the oregano, stock and lemon juice and cook for 10-12 minutes, or until sauce is reduced by half

stir in the cream cheese and spinach and cook over medium-low heat for 3-5 minutes. Add the reserved cooking liquid, then the cooked pasta. Stir well, season to taste with salt and pepper and heat through gently before serving.