Portobello Penne Pasta Casserole

Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :)

WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor.

I definitely changed a couple of things, because I used what I had in the fridge! I cut back on the soy sauce, added more pasta & mushroom, added parm. cheese and used broccoli instead of spinach. This is a great hardy meal and the left overs are even better.

After reading all of the reviews on AR, I decided to do the following: Sautee the mushrooms till tender; let weep and throw out the extra liquid... I'll keep it in next time; with the added cheese it could have been a tad 'wetter.' Triple the garlic... absolutely! It would have been so much less without the extra garlic! Add Parm (1/4 cup) and Monterey Jack (a handful shredded) to the sauce. Add Sun-Dried Tomatoes (maybe 6 or 7, sliced)... we loved this... also great with the addition of roasted red peppers. Add black pepper... will add some cayenne next time. Top with additional Mozz AND Parm. I've made this three times already and my entire family went nuts over it... even the so-called mushroom-hating and spinach-hating members. This is one heck of a recipe and I wouldn't hesitate to serve it to company. Many thanks, chmadden!

Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but I did wring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks!

Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks!

I swear this is the same recipe i get at my favorite itailian resturant, just with spinach. I disagree with some reviews that it could do without the soy sauce. The soy sauce IS the recipe. Without it, it is just a regular cream sauce. But I agree that you do have to wring the spinach out which the recipe does not mention. I followed the recipe except that I added a little more flour to make sure the sauce was thick enough and I mixed all the cheese in instead of putting it ontop. When I make it agian I will make it with less spinach. Just a heads up though- becuse of the soy and the spinach it is not that great to look at. But it sure tastes good.

5 stars for something different and interesting that my boyfriend will eat! I used low fat mozzerella and it was delicious. I am going to double the spinach next time too. Instead of dried basil I used pesto. Mmmm!

Excellent dish! My boyfriend said he could eat it every day and not get tired of it. I made a few minor changes - used some random pasta I had (not penne), replaced the soy sauce with some salt and added a extra cup of water to the sauce because it was too thick. It is very important to simmer the flour for a few minutes (stirring) before pouring the liquid in - that will give it more thickness. I'll certainly make it again!

Oh so good. I didn't have frozen spinach so used a 10 oz. bag of fresh spinach. Just sauteed the mushroom, onions, in the oil and then added in the spinach until wilted (yes I added onions)...drain off any juice. I used butter not margarine, added in some grated Parmesan cheese with the mozzarella (eyeballed and more than likely more than 2 cups). I accidentally forgot to put in the soy sauce, and it was good without it, but will make it again and put in the soy (it did seem to need some salt). I topped with fresh slices of tomato and that was a very nice addition. One thing I just noticed is that I used the whole 16oz. box of Penne not realizing this called for only 8oz. But it filled a 9X13 pan perfectly. So wonder about only 8oz. of noodles. Very creamy but not too rich, this is a real keeper in our household. Do put in a bit more Italian spices with the veggies if you like seasoning. Update: I had a half casserole dish leftover and after 24 hours in the fridge the noodles really soaked up the creamy sauce. I knew it would be dry when re-heating, so I made up some tomato sauce with Italian herbs and poured that over it. It was really fantastic with the added tomato sauce.

Very good and very rich even with low-fat options. *Used low-fat Smart Balance butter, skim milk, and 2% mozarella cheese to make a little healthier. *Added sun dried tomatoes and parmesan cheese which was a GREAT addition. *Definitely sauteed the mushrooms for more than 1 min though, more like 10-15 and also baked for more like 30 mins. ***Tip: use your egg slicer to cut up all the mushrooms to save time chopping***

A rare occasion that this gal will rave over a pasta dish as I'm not a huge fan, however, this one deserves a big round of applause! Followed the recipe for the most part with just a few minor changes. Love garlic, so I increased that to four cloves, had fat free half and half in the fridge that I wanted to get rid of, added black pepper and a bit of cayenne into the sauce and used half mozarella and half parm cheese for both the sauce and the topping. Our cooking forum chose this recipe for our Community Cook Along and so far, everyone is loving this dish! Thank you so much!!

Along with my friends Linda Mclean and Koalagirl, I made this as part of our forum's community cook along for September and I'm with them! It's wonderful. I've made it twice actually in the past two weeks for dinner with the kids. Everyone loved it, even my youngest daughter who is not a mushroom fan. I used 5 or 6 cloves of garlic and the second time I added diced green onion. You can play with this recipe in so many ways. Very delish and versatile. Thanks so much for sharing.

This recipe is excellent. The soy sauce definitely makes a big difference. I used fresh spinach and fresh basil, just cooking the spinach down in the minimum of water and then draining it well. I used the reserved spinach water to cook the penne in as it is full of spinach minerals. Instead of portobello mushrooms I used an "exotic" mushroom mix - shiitake, oyster, etc., etc., and it was wonderful. I used mozzarella in the sauce, but scattered crumbled feta over the top before putting it into the oven. I can wholeheartedly recommend this dish and will certainly be making it again.

This recipe is very versatile. It makes wonderful leftovers to take to work. The flavor improves and intensifies with time in the fridge. This is an easy and very healthy recipe to make (I have made it twice in the first week). This recipe is a nice blueprint for future variations. I plan to experiment by changing the cheese type, substituting soy for worchester, or by changing the vegetables.

I really liked this. If you don't like spinach and mushrooms, you may not care for it. I used a combination of evaporated and skim milk and it turned out creamy and delicious. I used whole wheat pasta (which I'm not a huge fan of) and it still tasted great. Like some other reviewers, I wasn't sure about the soy sauce but I really think it brings out the meatiness of the mushrooms - don't leave it out. Delicious!

This dish was okay, not quite 5-star worthy. The soy sauce seems not to work with the dish. I may have to make it again without that to see if I like it better.

Delicious. Used 1/2 the butter, 1 3/4 cup milk and 1/8 tsp garlic powder and fresh spinach.

This recipe is absolutely incredible! I had 14 oz. of whole wheat penne pasta instead of 8 oz. so I upped the sauce ingredients to match the amount of pasta. I am also a member of the Cooking Forum that Linda McLean mentioned so I took some of my friends' advice and used extra garlic, added black pepper to the sauce and parmesan cheese to the mozzarella cheese in the sauce. So far, around 5 people from our forum have made this as our September Community Cook-Along recipe and it has been getting 5+ stars from everyone.

I made this as the Vegetarian option for Christmas dinner. It was very good, and I'll make it again with a few changes. The minor problem I had was that I made the sauce too thick. Once I added the cheese, it was so thick it was difficult to mix in the pasta, mushrooms and spinach. Next time I won't thicken the sauce for quite so long. I also had to bake it for at least 10 minutes longer to get it bubbly and brown--probably due to the thickness of the mixture. ALTERATIONS I MADE: I used 1/4 c. butter instead of 1/2 c. margarine and used reduced sodium soy sauce. I also sauteed the mushrooms longer and added a little of the garlic to the olive oil. CHANGES I'LL MAKE NEXT TIME: I'll increase the amount of mushrooms and reduce the penne to compensate. I'll also reduce the amount of cheese or use of mixture of cheeses instead of just mozzarella, which is a little bland. And I definitely won't thicken the sauce for quite so long. I may also throw in some sun dried tomatoes to add a little dimension to the flavor.

This was fantastic! I veganized, using soy milk and cheese and bragg's instead of soy sauce. I ended up using all the cheese in the sauce and sprinkling some diced tomatoes on top. The cheese sauce is great, but I will experiment next time with different spices and possibly wine for some added depth.

Good dish! It needed something though. I should have added sun dried tomatoes like others suggested but I didn't have any on hand. The substitutions I made were half a bag of fresh spinach, used half the amount of butter (always use equal parts butter and flour), and used fat free half and half for the milk (needed to use it up). We liked it with the soy sauce just fine. I had no problems with it thickening up. If it's too thin just give it time and it will thicken eventually. I always cook the flour and butter mixture a few minutes before adding the milk to cook the flour taste out of it. Will make again.

Made this for dinner tonight. I thought it was pretty good,not great. Theres something about the soy sauce in the casserole that was a lil odd. I think i would have preferred it to have more of an alfredo type of taste. My sis liked it and asked for the recipe.Next time i think i will add chicken slices in it and work with the sauce a lil. *TIP* After sauteing the mushrooms, let it sit in a strainer for a few mins..it releases alot of liquid.Also dont forget to squeeze the water out of you spinach.

It was a HIT in our home! Everyone loved it. I did it twice and in the 2nd time I added 1/2 tsp nutmeg, 1 tsp thyme, and i added about 1/4c extra milk bcoz my suace turned out really thick. I used mozzarella and emmental cheese (it gave a sharp taste to the sauce), yummmm yummm!! If i'll cook this again, I'll add chicken to it!!

Yummy! I can take or leave mushrooms and spinach but spinach is so good for you I've been looking for recipes that use it. This tastes just like a cheesy spinach dip with pasta mixed in. It wasn't heavy on the mushroom taste either. Just a trace. I did squeeze excess water from the spinach before adding and it wasn't runny at all. If you like spinach dip, you'll probably like this.

This was really good. The only things I changed were butter instead of margarine because I didn't have it and a teaspoon of jarred minced garlic because I always have it on hand.

i needed to do something with my mushrooms, spinach, lasagna noodles and this was perfect! I added in more stuff that was in my fridge: I added an egg to the flour-margarine mixture; I added mild cheddar and parmesan cheese to the sauce.

This was really good, especially the next day. I made it on Saturday night, we had some for supper and brought the other half to church potluck. I had several people ask me for the recipe. I did cut down on the soy sauce, used more pasta, and drained my thawed spinach. It was delicious!

Overall, this was pretty bland. It's basically a fresher version of pouring cream of mushroom soup over noodles. I even tried sprucing it up with fresh spinach, buttermilk, and more garlic. I won't be making it again.

It was delicious and easy. Pinned to my weekly rotation!

This definitely has potential. I used a low sodium soy sauce to cut back on the saltiness. My husband and I found this dish to be lacking something..I think it was because mozzarella isn't a very strong flavored cheese. Next time I may add in smoked gouda or something with a sharp flavor.

This was the BOMB! My 7 year old ate this and also loved it. I used less Soy Sauce though. It just seemed too much and I'm not a big fan of it, but that's just my preference. Great recipe!

Very bland, felt like it needed more stuff like beacon or tomatoes.

I've made this dish several times, and every time I get rave reviews! It's my go-to dish for potlucks, so I usually double everything in the recipe except for the milk and the spinach. I've found that doubling the milk makes the sauce too runny. Doubling the spinach is just a matter of personal preference - I like spinach but I think even with the recipe doubled, the 10 oz package works out just fine! Sometimes I throw in an extra garlic clove or two as well. So good! My vegetarian and pasta-loving friends rave about it!

Good, but it needs less soy sauce, less butter, and something else to add another element of flavor. Will try adding tomatoes, onions, more garlic, or red pepper flakes next time.

This is the worse recipe I've made from this site. What a waste of portabello mushrooms and a package of organic farfalle pasta. The sauce was super gooey, like paste, and extremely difficult to spread/mix with the pasta in the baking dish. I think it's best to just add the cheese during the final step of transfering to the baking dish. However even if the sauce was the right consistency, the result was still VERY bland. Can't taste anything but mushrooms. And I love mushrooms but the orange I had while waiting for this to bake tasted 20 times better than this casserole. Another reviewer (Kristal) hit it on the head when she said this tasted like you just poured a can of condensed cream of mushroom soup over pasta.

So good. But once you make it, you know how it gets to be that good. Maybe I'll try a lower-fat version next time. Made enough to feed three twice over. Loved it!

MMMMMMMM. SOOOOOO GOOD!! This will definitely be a recipe I make again!

This recipe is amazing! I made it for lunch when my husband came home (rarely happens!) and he loved it! I am a huge fan of this dish! I love protabello mushrooms and spinach. I also used wheels pasta and it was still delicious! Thank you1

Very good. However, true confession, I'm not a huge spinach lover, so I would add half the amount the recipe calls for. Also, needs more garlic.

My family loved this! I reduced the margarine by half (and used butter) and the sauce still came out beautifully. I might try a different mix of cheeses next time. I reduced the soy sauce too, since I was a little uncertain about that addition. My family thought it was great as it came out, though if I do the same next time I will add a dash of salt.

For how simple and delicious this is you would think there would require more work! I loved this!

I was going to grill our portobellos and have them on rolls, but then I realized I forgot to buy the rolls. So, I was very pleased to find this recipe. We happened to have all the ingredients on hand but was a little short of the 1/4 cup of soy sauce. It turned out wonderful anyhow. A very earthy dish. Would definately make this one again.

This was so good and SO easy! I had to make a few alterations based on what I had on hand (don't we all?) and completely omitted the spinach (though next time I make it, I'll be sure to throw it in!). I also didn't have a lot of milk (only about half a cup left...ah, the life of a college student on a meager budget...) so I added a can of cream of chicken and mushroom soup that I had. I used an Italian cheese blend of parm, fontina, asiago, etc and doubled the garilc. Turned out fantastic! I'm definitely making this again!

Tastes good,easy to make, but---it is as compact as a brick wall. If I make it again, I'll cut way down on the butter and make the sauce much lighter w/some canned tomatoes.

Sorry about the score, but my husband did not even want it to rate this high. My husband, who usually loves spinach, felt that this had too much spinach. Also, the dish lacked flavor. I had to add extra seasoning after it was served. I did enjoy the alfredo sauce and felt that it had a good consistency. I will probably not make this dish again.

As written this recipe is very good. Definitely do not leave out the soy sauce. I think next time, in addition to mozarella, I will add different cheeses to give it a more complex flavor.

I definitely liked this recipe but next time I make the dish I will reduce the amount of soy sauce. It was good with the dish, but a bit overpowering in such a quantity. This one made excellent leftovers too!!

DELICIOUS AS IS!!! You won't be disappointed that's for sure! The portobello mushrooms have a very distinct flavor making it a gormet tasting dish. Try it, you'll love it. I'm going to add some grilled chicken cut into bite size pieces next time for a complete one dish meal. Thanks for a great recipe!

YUMMY! This was great! As other posters suggested, I mixed most of the cheese into the sauce, I used mozz, parmesan, romano and I added a tiny bit of red pepper for a little kick! I also cooked the mushrooms until they were tender, about 5 min. and I used broccoli instead of spinach, just because I'm not a fan of spinach. My husband loved it!

I made and served this casserole to for a pot luck and people raved about it. It was creamy and delicious! Because I have vegetarian friends, I used soy milk instead of milk, which made it extra rich and creamy.

I added some chopped asparagus and didn't add so much butter. Also I substituted cottage cheese for the mozz and in the final baking minutes sprinkled parmasan on top. Both my boyfriend and I really enjoyed it. I only thought it needed a little salt and pepper, but my boyfriend thought it was perfect as is. Thanks for this recipe.

AWESOME! Have been thinking of going Vegetarian so was doing a bit of recipe research and decided to try this one on my "meat & potatoes" guys. They LOVED it! Little guy didn't even mind that there were mushroom. Husband said "That's a keeper!" And he actually hates spinach... this one is going into the regular rotation! I followed the recipe to the letter and made no alterations.

I used more minced garlic (maybe 1 1/2-2 Tbsp) and some garlic salt - otherwise I made this recipe as stated. It was very good, the portobello mushrooms give it a nice, almost smokey flavor. My meat eating husband had seconds. I will definitely make this again.

We all enjoyed this and thought it was a great way to get the spinach in all those little mouths ;) The soy sauce didn't bother me at all, I barely felt it.

This was ok, next time I will add some more seasoning, mushrooms and add chicken. Overall was very easy to make.

Added cooked onion, did not add the soy sauce. I loved this dish, and I thought it tasted like restaurant food. The portobello mushrooms added a nice texture and taste to fancy up what is essentially mac & cheese. Best of all everyone in my very picky family ate it and asked for seconds. I had no leftovers!

I LOVED THIS RECIPE! I WAS KIND OF SCARED OF THE SOY SAUCE IN PASTA BUT, IT WAS GREAT! I EVEN WENT THE HEALTHY ROUTE BY USING WHEAT PENNE PASTA AND 1% MILK. HOWEVER, I WOULD ADVISE TO HAVE THE INGREDIENTS READY TO GO ESPECIALLY WHEN YOU ARE MAKING THE CHEESE SAUCE B/C IT ACTUALLY COOKS VERY FAST:)

easy and delicious for the whole family! i added chopped green peppers and red peppers to the portobellos and then topped the casserole with crushed red pepper spice. awesome!

My family really enjoyed this recipe. The only changes I made was adding more garlic, and pepper, next time I would double it so there will be enough for the next day.

I had a hard time getting the sauce to thicken, I had to add extra flour. I also found it a bit bland, needs more spices. I would probably make it again but add much more garlic and other spices

This is a great dish, but I did make a few minor changes. I sauteed my garlic with the olive oil used for the mushrooms until golden in color. I added 1 chopped medium yellow pepper and sauteed that for a couple minutes prior to adding the mushrooms to the pan for 1 minute. I cut the butter down to 1/4 cup and allowed the flour to simmer before adding the milk. I also let excess water run off my spinach, but I did not squeeze or drain to remove all moisture. My sauce was quite thick and the remaining water in the spinach brought it to a perfect consistency. With the changes this was a huge success. It wasn't watery at all and it tasted fantastic.

I followed the recipe exactly and it turned out great! It was a little thin compared to the picture but I certainly didn't mind. I will definitely make again. The only thing I would change is to cut back on the soy sauce as it turned out a bit too salty but was still delicious.

I made the recipe in half and it had way too much cheese. Will make it again for sure, but add less cheese to make the sauce a little more saucy. Might add a few red pepper flakes too.

This is such a tasty dish and everyone in my family (all extremely picky eaters) loved it. My husband's taste buds are esp. hard to please and he kept saying how good it was. The soy sauce, which I was afraid to add, tastes great in it. I made only one change and that was to add extra cheese and mixed cheeses. My shredded cheese was from a bag of the blended cheeses. I think it includes mozarella, cheddar, colby, and I added parmesan.I blended 2 cups into the sauce and sprinkled one cup on top. It was fabulous. I'll make it again for sure.

Easy and delicious. Why use margarine when you can use butter? But cut it down to 1/4 cup; no more is needed. I doubled the garlic for extra flavor. An excellent one-dish dinner.

Fantastic! I used fresh spinach instead of frozen. The sauce was thick and perfect, and was a hit with my fiancee. I think I might try this again with a light breadcrumb crust and broil it for a minute, just to make it feel like more of a casserole and not just a super charged mac and cheese.

Loved this dish!! My husband is not a leftover kind of guy, but he took this for lunch a couple days later.

We really enjoyed this dish. I made a couple of changes to make the dish a little healthier. I cut the butter in half, used 1 3/4 cup of milk, used 1 tsp. of coconut oil to sauté the veggies, and did not use the soy sauce (due to the high sodium content). I doubled the garlic, added an onion, and I used a bag of penne pasta (16 oz.). I sauté the mushrooms and onion for 5-6 min. and then added the spinach. I cooked the flour and butter a couple of minutes before adding the milk to remove the flour taste. I added salt, pepper, Italian seasonings, and red pepper flakes to the sauce. I also used only 1 1/2 of cheese. Overall, a great dish!

We thought this recipe was excellent. The only change I made was I used half of the amount of spinach. I was afraid the spinach taste would be too strong. It was excellent.

This was so good and easy! I did make a few small changes: I halved the recipe to fit in a 8x8 casserole dish. Sautéed the mushrooms with fresh spinach instead of frozen. Used half and half instead of milk. Used double the garlic, added parmesan cheese to the sauce as other users suggested. I let the garlic simmer in the butter for a few minutes before adding the flour to bring out the flavor. Let the flour cook for about 3 minutes before adding everything else. I ended up with a wonderfully cheesy, thick sauce that coated the pasta perfectly. Will make again and again!

This was really, really good! The only changes I made were to mix Portobella mushrooms and regular because it's what I had on hand. Also did a 1:1 ratio of flour and butter because that's what I have always done with cream sauces (so 2 tblsp butter, 2 tblsp flour). I also added about 1/2 cup additional milk (to my halved version of the recipe) to make more of a sauce. I made more pasta, because half a box didn't seem to make sense for an 8 serving recipe, 4 oz of pasta certainly wouldn't serve 4 people. I will definitely make this as written again, but I also can't wait to try out other cheeses (feta and smoked provolone come to mind) as well as different pastas. If you are even thinking about making this - DO IT! You won't be sorry.

This is definitely a keeper - I'm not a huge mushroom fan and I loved it - although I used regular mushrooms instead of the portobello. I also cut the spinach and soy sauce in half. It was a delicious.

The only thing I did different is eliminate the last part where it dirties another dish and becomes a casserole. Instead, I just used a large skillet in place of sauce pan and added and heated everything through in a skillet at the end. I didn't care about missing out on baking the cheese on top. This is a GREAT recipe THANKS PS I also used some heavy cream in place of some of the milk .

Made this with Tex-Mex shredded cheese instead of all mozzarella to give it more flavour. Cut the portobellos into small chunks instead of thin slices. The casserrole was delicious, but somewhat too rich. Next time I will halve the amount of fat in the roux. Don't forget to let your roux cook for about 2 minutes so there is no floury taste in the sauce. Thanks!

All I can say is WOW. This was amazing and it is hard not to eat the whole thing in one sitting. Made as is and my husband said OUTSTANDING and will make this again.

Decreased servings and still came out fantastic! I was only cooking this for 3 and didn't see the need for such a large amount, so I halved the recipe and baked in an 8 x 8 inch pan at 350, keeping all other elements of the directions the same. Loved this! Might make the larger version next time to see how well the leftovers freeze?

this recipe is great. i made a few modifications. i omitted the milk sauce and instead just sauteed some garlic, the mushrooms, added fresh spinach and soy sauce, and tossed it with cheese in the baking dish. i baked for 15 minutes and put it in the broiler for 2. it was a hit with the family.

WOW! This dish tasted as good as any pasta I've ever had! I made it right by the directions.

Like some of the other reviewers I cut the butter in half for the sauce and that worked perfectly. I used half the amount of soy sauce in the recipe and still felt that the flavor was too strong. The next time I make it I may decrease the soy sauce to 1/2 - 1 tablespoon. I think this recipe may be in regular rotation in my house!

Loved it! I'm a BIG fan of portabello mushrooms, and this is a great recipe for it.

I made this exactly as written except I used butter instead of margarine. This was fantastic! A great meatless alternative!

I made a GF version with rice flour and GF pasta. What a hit. Delish!!

We all loved this dish. I doubled the recipe and it was perfect in a 9x13 pan. I added chicken from a rotisserie chicken I bought, I drained the spinach and squeezed as much liquid out as I could, I added extra garlic, and I accidently forgot to double the amount of milk but it turned out wonderful. Very good!

I had to tweak this recipe a little. We had no spinach and one of my roommates is allergic to milk. I put in green bell pepper, onions, and broccoli instead of the spinach. I also used soy milk and fake cheese for substitutes. Despite all this it came out very good. My roommates are both picky and they loved it. Personally I loved the soy sauce in it. About the only down side to this recipe is that so much "cheese" makes it very rich, also there is the danger of stuffing one's self to the point that they can't move. :P

I really enjoy this dish and I have made it several times. The soy sauce is where its unique and wonderful flavor comes from, so try it at least once. I have tried different amounts of soy sauce and have discovered that my preference is to use 1/8 cup or just a touch more.

My daughter is vegetarian and she loved it, actually requested me to make it every day for her. Substituted kale and green beens for the spinach, tasted great, I think any veggie will do.

I thought this was a nice change from your regular cream sauce on pasta. If you skip the soy sauce you are totally missing out on the point of this recipe! It reminded me very much of a pasta dish I had at a restaurant in the Outer Banks. I sauteed my mushrooms and fresh spinach together ahead of time and mixed in with the pasta before I dumped the sauce on. Yum!

This is an awesome recipe! I made it along side Italian sausage. The only changes I made were to use salt instead of soy sauce, and parsley instead of basil. Make sure you dry the spinach well so it doesn't get soggy.

I made this with fresh spinach, and it was delicious. We just loved it and I will be making it again.

This is fantastic! I tried it for my family first and my husband said 'it's a keeper'! (rare) I then baked it for our holiday book club and they loved it. It is very rich so I served it with a green salad and chocolate covered almonds. A heavy dessert would be too much. I did substitute butter for the margarine and Braggs liquid Aminos for the soy sauce. Next time I will add chicken and I expect it will work out great.

Oh my gosh! This was an absolutely amazing recipe. I prepared it on a Sunday and warmed it up on a Tuesday (easy for a full-time, working mom). It was just so good. I followed the recipe, but I used canned spinach (drained). It was excellent!

Delicious and tons of umami. Definitely a keeper!

Good recipe, and the soy sauce gives it great flavor, but low-salt soy sauce would be much better. It was way too salty with the normal soy sauce in it.

Love this recipe!! I used Unflavored Soy Milk instead of milk and it was rich and yummy, but not overpowering. This recipe was unique but really a pleasant taste! Will def make it again.

This was excellent! I made it exactly as written and I have to say it was wonderful. Will definitely be making again and again!

I've made this many times and everyone always asks for the recipe. It's delicious! I also add chicken to mine and much more basil... So good!

Made this almost exactly as stated in the recipe (didn't have margarine, so used 1/4 c butter) and it was great. I strongly recommend it.

Very flavorful. I made some substitutions as I ran out or did not have some ingredients. 1/2 skim milk and 1/2 chicken broth, low fat mozarella and unfortunatley for my low cholesteral diet, regular butter in place of margerine. Oh and 1 heaping tablespoon of minced garlic instead of 1 clove. I also forgot to add the soy sauce until we had already eaten some of it. I went back and added it after and it made a big difference. Excellent for a meatless dish. Will also try with chicken.