Herby mushroom pasta

Herby mushroom pasta

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(52 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.

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…


  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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sarahdawn10's picture
1st Mar, 2018
Made a few tweaks after reading comments...added pancetta and crème fraiche, Dijon mustard instead of wholegrain and left out the lemon. Great dish will make again......added parsley and plenty of parmesan.
Sophiehendo's picture
26th Sep, 2017
I made the original version of this recipe and followed it exactly. Whilst the chunks of portobello mushrooms are delicious with penne, I've got to agree with lots of other commenters here and say there is quite a strange combo of flavours going on. Mustard and lemon just didn't feel harmonious to me. It was perfectly edible, and really easy, which was a plus, but just a bit...weird. I might do it again with creme fraiche and no mustard.
Sometimesredhead's picture
15th Sep, 2017
I have been making this recipe regularly for several years now and myself and my family love it. I wonder if the people who are finding it bland are perhaps using white closed cups mushrooms as they don't have much flavour and aren't suitable for this dish in my opinion. You really do need to use portobello or chestnut mushrooms. Adding baby spinach just before serving is a great way to add extra colour and vitamins into this dish.
17th Jul, 2016
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.
17th Apr, 2016
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.
20th Nov, 2015
I also fried some sweet peppers with fennel seeds and oregano which was nice with everything mixed in
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.
17th Jul, 2016
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.)
29th May, 2014
Took on board some of the comments an used Dijon mustard instead...worked a treat! Quick, simple and healthy...wonderful
6th Jan, 2014
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.


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