INGREDIENTS

• 1/2 onion, chopped


• 1/3 container Tofutti "Better Than Cream Cheese"


• 1 cup water


• 1 vegetable stock cube


• A small chopped garlic


• A little chopped parsley (preferably fresh, but your Dad, so dry will do)


• 2 large mushrooms, chopped


• Olive oil


• 1 "head" of fresh spinach leaves (I rinse it more than once, but look for the “rinsed” spinach)


• Pasta (I always go with spaghetti)

DIRECTIONS

Chop onion, mushroom, garlic, parsley and sauté in a little olive oil until onions are somewhat translucent (the original recipe calls for a little garlic salt, but my kids tend to not like too much garlic so I leave it out). Add stock cube and cup of water. Add the Tofutti cream cheese. Let simmer till kind of thick (10 minutes maybe). Boil the spinach for about 3 minutes. Dump everything on top of the strained past and mix.