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
11
ratings
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 12 mins
Low-fat, Super healthy
- 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.
- 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.
Making it creamy
Stir 100g ricotta or quark (a low-fat cheese made without rennet) into the pasta along with the cooked mushrooms.
Per serving
235 kcalories, protein 9g, carbohydrate 49g, fat 2 g, saturated fat 0.2g, fibre 3g, sugar 2g, salt 0.25 g
Recipe from Good Food magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/1586/
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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, sugar 2g, salt 0.25 g
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