Gluten-free Shell Pasta with Spinach, Mushroom and Tomato Cream Sauce

This was another quick, toss-together dinner featuring a comforting, thick and rich sauce perfect for a rainy evening.  I started by sauteing a bunch of  sliced cremini mushrooms and chopped garlic in olive oil until soft, then stirred in some baby spinach.  Once that was wilted, I added some crushed tomatoes, fresh basil, salt and pepper.  For the creamy part, I stirred in about 2 tablespoons of Tofutti cream cheese at the end.  I tossed this with my al dente pasta, then topped it all off with some homestyle chopped basil.  Done!  Delish!