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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cmrene's picture
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Surprisingly substantial - amazingly quick and simple

bethocallaghan's picture
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Really good easy weekday meal.

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