Herby mushroom pasta

Herby mushroom pasta

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(27 ratings)

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Cooking time

Prep: 5 mins Cook: 12 mins

Skill level

Easy

Servings

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

Additional info

  • Easily doubled
  • Healthy
Nutrition info

Nutrition per serving

kcalories
235
protein
9g
carbs
49g
fat
2g
saturates
0.2g
fibre
3g
sugar
2g
salt
0.25g

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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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.

Recipe from Good Food magazine, February 2006

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Comments

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zetallgerman's picture
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oh, and for that extra luxurious feel, added just a few drops of truffle oil before serving. Divine!

zetallgerman's picture
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I absolutely love mushrooms and needed a quick yet satisfying dinner after coming home from the gym. Did this tonight with some porcini flavoured fettuccini and 2 large fresh porcinis. Left out the mustard and lemon but added a teaspoon of vegemite to the stock instead to give it more flavour (vegemite is also a great source of B vitamins for vegetarians by the way). What a fantastic and healthy dish! Will do this more often from now on!

mazam86's picture
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no taste to it, lack of flavour!

gillmac83's picture

not often do I try something which I like this little and feel strongly enough that I throw it away because I can't bare to eat it. This recipe unfortunately actually made me question my liking of both mushrooms and pasta - two of my favourite ingredients!

wildbluesun's picture
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Didn't like this very much. Not enough sauce for the pasta.

sophieahh's picture
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This was great: we had loads of freshly picked mushrooms from the fields near home to use and the dish tasted lovely. I did throw a handful of bacon lardons into the pan which gave a little extra flavour. I left out the lemon though.

starkusr's picture
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unbelievably tasty for the amount of ingredients! didnt let the stock reduce all the way though as i wanted a little more sauce amd 250 g pasta for 2 people? that's insane it would hardly add up to 200 and something calories per serving if that was the case!!

carmelria's picture
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HHmmm I'm not sure. You definitely don't need the zest of a whole lemon, just a bit is needed. It like it at first but found the mix of flavours a bit odd after a while and couldn't really eat them rest.

czzzzpzzzz's picture
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Good recipe and very easy to do, however after the first go we tried it without lemon and ricotta and it was just as good and even easier!

maradona10's picture

Most things I get from this site are good but this was a let down, even more disappointing because I love wholegrain mustard and pasta together but the mushrooms and veg stock just didnt work. I added chicken breasts cut into slices and replaced the parsley with fresh basil but it still didnt work out. Very bland.

coldears's picture

I really did not enjoy this at all. The flavours did not complement each other, the textures were peculiar and after three bites each we threw it away.

gilliangol's picture
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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.

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

ratkin's picture

Tastier with crushed garlic and chopped shallot or spring onion.

bethocallaghan's picture
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I think it serves two.

lg_hendo's picture

Does anyone know how many portions this recipe makes ?

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

bethocallaghan's picture
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I tried it with the aubergine (as suggested as an alternative) - wasn't so keen to be honest - still love the mushroom version though.

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

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

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