Herby mushroom pasta

Herby mushroom pasta

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(31 ratings)

Prep: 5 mins Cook: 12 mins


Serves 2
A quick, low-fat idea for a midweek supper - good if you're on a budget at around £1.15 a head

Nutrition and extra info

  • Easily doubled
  • Healthy

Nutrition: per serving

  • kcal235
  • fat2g
  • saturates0.2g
  • carbs49g
  • sugars2g
  • fibre3g
  • protein9g
  • salt0.25g
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  • 250g field or portobello mushrooms, thickly sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments (47)

ashleyvh's picture

Simple, inexpensive and filling. Wholewheat pasta would be my ideal choice, but I had some basic penne lying around, so used that. I added some spring greens to the mushrooms to bulk it out, as I found that just pasta and mushrooms was too heavy on the pasta and not on the veg.

A lovely, low-fat solution to a weeknight dinner.

HD22's picture

Used with wholewheat penne to make it healthier and simmered off the stock slowly so the mushrooms could absorb all the flavour. I found it full of flavour and would recommend for a quick healthy dinner.

connor1996379's picture

I also fried some sweet peppers with fennel seeds and oregano which was nice with everything mixed in

schild21's picture

All I could taste was the wholegrain mustard. I think I would leave it out next time and include some different herbs for more flavour.

ashleyvh's picture

How strange; I couldn't taste the mustard at all so I added some dijon! (I envy your wholegrain mustard as it must be stronger than the one I'm using, which is rather weak.)

millieg11's picture

Took on board some of the comments an used Dijon mustard instead...worked a treat! Quick, simple and healthy...wonderful

poldweia's picture

This was much nicer than some of the comments on here had led me to expect. And I must be honest, I thought the lemon set it off a treat. I did this with the a Ricotta and will definitely do it again. My only change was to use 150 grams of pasta and not 250 as I thought that would be too much. As it was 150 grams was about right.

dg's picture

We also had a bad experience with this dish. The mustard is a bad idea, the amount of vegetable stock made it too salty and the lemon rind made it all taste very weird. We then tried to save it using some of the tips below and added milk and cheese and flour to thicken it but nothing helped.

dg's picture

In future I will scroll down to read comments before I cook! We also had a bad experience with this dish-the mustard is a bad idea, the stock made it too salty and the lemon rind made it taste very strange. We then tried to save it using all the below tricks of adding flour and cheese and milk but nothing helped.

gooseypants's picture

I added chicken and bacon since I'm not really concerned with the calories. I also put in some sour cream (I'm in Canada and we don't really have creme fraiche here). Also, I fried the mushrooms separately with fresh rosemary so they didn't brown the sauce and added them to the sauce at the same time as the pasta. And I used chicken stock and added cheese. It turned out great! Not really vegetarian though at this point!!

Cloiser's picture

add some parmesan and it's really good.
would like to try it with strips of beef next time I think.

baileysboo1's picture

I made this tonight. I think that perhaps it needed a little less mustard, as it seemed to completely overshadow the mushrooms. Used fresh basil instead of parsley at the end. It was a quick meal, which is what I was after, but I didn't really enjoy it, didn't finish it, and I'm not really likely to make it again.

hhargreaves's picture

I've just cooked this for two people for a Meat free Monday.
If you do make this recipe, definitely include the ricotta or some creme fraiche as I think it would be incredibly bland without it.
Overall I was disappointed with this dish. It felt like something was missing and that the flavours didn't mesh quite well together. I'm not sure what would have made it better, I imagine the truffle oil that people above have suggested would be nice. I also grated some Parmesan once it was served, which I think definitely helped give it a bit of sharpness.
It certainly wasn't so disgusting that I needed to throw it away like others have suggested and we both ate it all but it wasn't really anything that I'm in a hurry to make again.
Quick and healthy, but don't know if I'd make again.

cdtmoran's picture


omitted the mustard and topped with a little truffle oil, was divine. Used Knorr jelly stock for extra flavour.

xand_rogers's picture

Really easy and surprisingly tasty :) I didn't include th lemon as i didn't have any, but still lovely. I added a pinch of plain flour to thicken the sauce slightly, as i only made this meal for one. I also added some milk to the sauce to make it a little creamy :) will DEF make it again! I am a very novice cook so am loving these easy recipes!

kespeppercorn's picture

Not bad. I found that I only need at most half a lemon zest, and I think adding the mustard in a t the end would keep some of the flavour. Boiling everything together dis neutrilise some taste. Don't be tempted to use less garlic, it's needed for the taste.

juicylmt's picture

Vile. Just vile

alexwd's picture

Loved this, a great easy meal, i added chicken and philli, very tasty.

shonap87's picture

I am terrible at following recipes strictly, I used a smaller pasta portion, only a couple of drops of lemon juice and I only had plain mushrooms.

It turned out really nice- only a bit salty because I used too much stock cube to the amount of pasta I cooked. Alot of flavour for something so simple though!

steveskingle's picture

Such a sinmple dish, I managed to completely mess it up. Added too much stock and a bit of ham. Mistake..... Tried cooking it down a bit by which point the ham and everything else had gone black because of the mushrooms... In the end we had black sludge and pasta.... yummy.... :D

The tastes were fantastic but we had to close our eyes to eat it... Fail on my behalf!


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