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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS

MAKING IT CREAMY
Stir 100g ricotta or quark (a low-fat cheese made without rennet) into the pasta along with the cooked mushrooms.

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.

Recipe from Good Food magazine, February 2006

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A star rating of 3.9 out of 5.59 ratings
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