Herby mushroom pasta

Herby mushroom pasta

A quick, low-fat idea for a midweek supper - good if you're on a budget at around £1.15 a head

Difficulty and servings

Easy

Easily doubled

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 12 mins

Low-fat, Super healthy

Method

  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.
Try

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.

Per serving

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

Recipe from Good Food magazine, February 2006.

A recipe for a fantastic day out. Book now & save.

Taste team comment

'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

  • 09 November 2007

    Beth rated and commented on this recipe

    5 stars

    Really good easy weekday meal.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 19 January 2008

    Christina rated and commented on this recipe

    5 stars

    Surprisingly substantial - amazingly quick and simple

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 21 January 2008

    flembot rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 04 March 2008

    Belkey rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 12 March 2008

    Mrsnoonoo rated and commented on this recipe

    2 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 11 April 2008

    LG_Hendo commented on this recipe

    Does anyone know how many portions this recipe makes ?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 15 May 2008

    Beth commented on this recipe

    I think it serves two.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 19 June 2008

    Mags commented on this recipe

    Tastier with crushed garlic and chopped shallot or spring onion.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 16 August 2008

    hollysbinder rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 14 October 2008

    gill.g rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Easily doubled

Preperation and cooking times

Preparation time

Prep 5 mins

Cook time

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
Send to a friend Print this recipe Add to your binder

Per serving

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

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.