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7 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.

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.'

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• 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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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

Easily doubled

Preperation 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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