Herby mushroom pasta

Recipe uploaded by

CJ Jackson

10 ratings

Recipe by CJ Jackson

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1. Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 mins or until the stock has nearly all evaporated and the mushrooms are soft.
2. Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.

Making with aubergines

Replace the mushrooms with 1 thickly sliced aubergine and increase the stock to 300ml/½pt. Simmer with the remaining ingredients until the aubergine is soft and the stock nearly reduced away, then toss into the penne.

Per serving

235 kcalories, protein 9g, carbohydrate 49g, fat 2 g, saturated fat 0.2g, fibre 3g, salt 0.25 g

'Pasta and mushrooms are two of my favourites, and this simple recipe is full of flavour and really quick to make. When I cook it again, I'll try the creamy version.'

Latest comments and suggestions

• Beth

  09 November 2007

  Beth rated and commented on this recipe

  

  Really good easy weekday meal.

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• Christina

  19 January 2008

  Christina rated and commented on this recipe

  

  Surprisingly substantial - amazingly quick and simple

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• flembot

  21 January 2008

  flembot rated and commented on this recipe

  

  This was really lovely. The mushrooms tasted fantastic with the lemon. I added a couple of tablespoons of creme fraiche.

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• Belkey

  04 March 2008

  Belkey rated and commented on this recipe

  

  Really easy & lovely with wholewheat pasta - give it a good nutty flavour. I often stir through a little half fat creme fraiche too.

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• Beth

  05 March 2008

  Beth commented on this recipe

  I tried it with the aubergine (as suggested as an alternative) - wasn't so keen to be honest - still love the mushroom version though.

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• Mrsnoonoo

  12 March 2008

  Mrsnoonoo rated and commented on this recipe

  

  Didn't have enough taste for me although it was filling.

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• LG_Hendo

  11 April 2008

  LG_Hendo commented on this recipe

  Does anyone know how many portions this recipe makes ?

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• Beth

  15 May 2008

  Beth commented on this recipe

  I think it serves two.

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• Mags

  19 June 2008

  Mags commented on this recipe

  Tastier with crushed garlic and chopped shallot or spring onion.

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• hollysbinder

  16 August 2008

  hollysbinder rated and commented on this recipe

  

  Really simple and easy to make. We added a chicken breast so that we could get some protein and this worked well.

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• gill.g

  14 October 2008

  gill.g rated and commented on this recipe

  

  I enjoyed this. Very easy and quick to make with some good flavours. I loved the mixture of parsley and lemon added to the mushrooms.

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• ColdEars

  01 April 2009

  ColdEars commented on this recipe

  I really did not enjoy this at all. The flavours did not complement each other, the textures were peculiar and after three bites each we threw it away.

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• Dave

  27 June 2009

  Dave commented on this recipe

  Most things I get from this site are good but this was a let down, even more disappointing because I love wholegrain mustard and pasta together but the mushrooms and veg stock just didnt work. I added chicken breasts cut into slices and replaced the parsley with fresh basil but it still didnt work out. Very bland.

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• czzzzpzzzz

  02 August 2009

  czzzzpzzzz rated and commented on this recipe

  

  Good recipe and very easy to do, however after the first go we tried it without lemon and ricotta and it was just as good and even easier!

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• carmelria

  06 August 2009

  carmelria rated and commented on this recipe

  

  HHmmm I'm not sure. You definitely don't need the zest of a whole lemon, just a bit is needed. It like it at first but found the mix of flavours a bit odd after a while and couldn't really eat them rest.

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• starkusr

  22 September 2009

  starkusr rated and commented on this recipe

  

  unbelievably tasty for the amount of ingredients! didnt let the stock reduce all the way though as i wanted a little more sauce amd 250 g pasta for 2 people? that's insane it would hardly add up to 200 and something calories per serving if that was the case!!

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Ingredients

• 250g field or portobello mushrooms , thickly sliced
• 2 tsp wholegrain mustard
• 3 garlic cloves , sliced or crushed
• 150ml vegetable stock (from a cube is fine)
• 250g penne pasta (or other tube shapes)
• 3 tbsp flat-leaf parsley , chopped
• zest 1 lemon

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 12 mins

Low-fat, Super healthy

Ingredients

• 250g field or portobello mushrooms , thickly sliced
• 2 tsp wholegrain mustard
• 3 garlic cloves , sliced or crushed
• 150ml vegetable stock (from a cube is fine)
• 250g penne pasta (or other tube shapes)
• 3 tbsp flat-leaf parsley , chopped
• zest 1 lemon

Per serving

235 kcalories, protein 9g, carbohydrate 49g, fat 2 g, saturated fat 0.2g, fibre 3g, salt 0.25 g

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