Name: Herby mushroom pasta
Prep time: 5 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: Italian
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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Herby mushroom pasta

Herby mushroom pasta

CJ Jackson

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Serves 2

Easy

Prep: 5 mins

Cook: 12 mins

A star rating of 3.9 out of 5.66 ratingsRate

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A quick, low-fat idea for a midweek supper - good if you're on a budget.

Easily doubled

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal235
fat2g
saturates0.2g
carbs49g
sugars2g
fibre3g
protein9g
salt0.25g

low

Method

step 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.
step 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.

RECIPE TIPS

MAKING IT CREAMY

Stir 100g ricotta or quark (a low-fat cheese made without rennet) into the pasta along with the cooked mushrooms.

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.

Recipe from Good Food magazine, February 2006

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A star rating of 3.9 out of 5.66 ratings

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