Herby mushroom pasta

Herby mushroom pasta

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(31 ratings)

Prep: 5 mins Cook: 12 mins

Easy

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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Ingredients

  • 250g field or portobello mushrooms, thickly sliced
    Mushroom

    Mushroom

    mush-room

    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
    Parsley

    Parsley

    par-slee

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

  • zest 1 lemon
    Lemon

    Lemon

    le-mon

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

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.

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Comments, questions and tips

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ashleyvh
17th Jul, 2016
2.55
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
17th Apr, 2016
3.8
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
20th Nov, 2015
I also fried some sweet peppers with fennel seeds and oregano which was nice with everything mixed in
schild21
13th Feb, 2015
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
17th Jul, 2016
2.55
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
29th May, 2014
Took on board some of the comments an used Dijon mustard instead...worked a treat! Quick, simple and healthy...wonderful
poldweia
6th Jan, 2014
4.05
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
13th Aug, 2013
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
13th Aug, 2013
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
16th Jul, 2012
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!!

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