Method

1. Cook the fusilli or penne in a pan of boiling water with a pinch of salt for 10-12 minutes or according to packet instructions.
2. Peel the garlic and use a garlic press or grate on the fine side of a box grater. Trim the mushrooms and using a small sharp knife, cut into slices. 
3. Heat a large non-stick frying pan or wok over a medium heat. Add the oil and swirl it up the sides. Tip in the garlic and stir-fry for 10 seconds, being careful not to let it brown too much. Tip in the mushrooms and season with a little salt and black pepper. Cook for another 6-8 minutes until the mushrooms are tender, stirring regularly with a wooden spoon.
4. Pour the stock into the pan and allow to bubble down, then sprinkle over the oregano and add a good squeeze of lemon juice. Bring to a simmer and cook for 5-10 minutes until the liquid has reduced by half. Stir in the light cream cheese and then add the spinach, fistfuls at a time until all wilted. Cook for another minute or two to combine. 
5. Drain the pasta and return to the pan, then gently fold in the creamy mushroom and spinach sauce. Divide among wide rimmed bowls and garnish with a little more freshly ground black pepper to serve.