creamy mushroom & spinach pasta

Tonight's meal is based on "creamy spinach & mushroom pasta" recipe in "Vegetarian, 100 everyday recipes". A few tweaks later and:

creamy mushroom & spinach pasta

12 oz gluten free penne
2 tablespoons olive oil
500 g mushrooms, sliced
3-4 cloves of garlic (heaping teaspoon of already chopped stuff if you're lazy like me)
1 teaspoon ginger
White wine
12 oz vegetable stock
2 tablespoons lemon juice
1 tsp dried oregano
250 g light cream cheese
12 oz frozen spinach leaves
1/2 cup fresh Parmesan
Salt & pepper

Cook the pasta in a large pan of lightly salted boiling water (I boil the water in a kettle to save a bit of time). When al dente, reserve a cup of cooking liquid, drain the remainder.

Meanwhile, heat the oil in a large frying pan over medium heat. Add garlic, ginger and mushrooms, cook while stirring frequently for about 8 minutes. Add in two small slugs of wine. Cook and stir for about two minutes. Stir in oregano, stock, lemon juice and cook for 10-12 minutes or until sauce is reduced by half.

Stir in cream cheese and spinach and cook over medium-low heat for 5-10 minutes. Add cooked pasta, mix well. Add in reserved water a bit at a time, mixing well, only add as much as you need or want. Add in Parmesan and remove from heat.

Season with salt and pepper. Garnish with pea shots.