Mushroom Spinach Pasta

Used to have this awesome pasta in a Mexican place (Yes, Mexican!) in Chennai. Loved it so much, but it was full of cream and cheese. Came up with this recipe as a low-fat alternative to pasta's in rich creamy sauces. I dont use cream or cheese in this pasta, and it still tastes great!!!

Ingredients:
(4 servings)
Rotelle: 1/2 lb
Evaporated milk: 1 cup
Vegetable broth: 1/2 cup
Mushroom: 12 to 16 button mushroom
Spinach: 1 cup
Pepper: Fresh ground, as per taste
Oregon: 1/2 tsp
Parsley: 1/2 tsp
Basil: 1/4 tsp
Garlic powder: 2 tsp

Method:
Cook pasta in salted boiling water till al dente. Drain and keep aside.
In a saucepan, heat evaporated milk and add vegetable broth to reach the desired consistency.
Add quatered button mushrooms and spinach.
Add salt, pepper, herbs and garlic powder. Let the vegetables cook completely.
Let the sauce simmer till it thickens.
Add the pasta and let cook for 2 minutes.
Serve hot garnished with fresh parsley.

Nutritional Information:
Per Serving:
274 calories, out of which 12 calories from fat
1.5 gram of fat, insignificant amount of saturated fat
57 grams of carbohydrates, out of which 5 grams of dietary fiber
17 grams of proteins