Pasta, mushrooms and creamy tomato sauce

This was a bit of a store cupboard recipe, chucked together because I haven't been to the supermarket for ages. Tasted really nice though, we all had it for lunch.

The quantities here are roughly what Hannah had (I'm an "about" kind of cook, which some people find very frustrating, sorry!).

Pasta shapes (we like spirals)
3 or 4 mushrooms, sliced
Cream cheese (eg Philly)
Tomato puree
Knob of butter and a bit of oil

Put the pasta on to cook
Meanwhile fry the mushrooms in a mixture of oil and butter
Mix together about a tablespoon of cream cheese with a teaspoon of tomato puree, and add to the pan with mushrooms in
Take the mushrooms off the heat, mix the cream cheese and tomato puree with the mushrooms
Drain the pasta, and add it to the mushrooms etc, mix thoroughly and serve.

Vegetable Casserole

1 tin Campbells condensed mushroom soup
1 onion, chopped
1 leek, sliced
6-8 mushrooms, chopped
2 carrots, chopped
1 parsnip, chopped
1 sweet potato, chopped
2 potatoes, chopped
2 cloves garlic, crushed
Oil

Soften the onion and garlic in the oil in a large pan or a wok.
Add the mushrooms, carrot, parsnip, garlic, sweet potato and potato, cook for a couple of minutes.
Add the condensed soup plus a further can full of cold water.
Bring to a boil and simmer for about an hour or until all the veggies are soft. Stir regularly and add extra water as required.

You could add lo-salt stock rather than plain water if you like, and substitute whatever vegetables you have handy rather than use the ones I've listed. Root veg do work better than other sorts though. It makes loads, plenty for all three of us to have for dinner, not just Hannah!