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Herby mushroom pasta

Herby mushroom pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A quick, low-fat idea for a midweek supper - good if you're on a budget.

  • Easily doubled
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal235
fat2g
saturates0.2g
carbs49g
sugars2g
fibre3g
protein9g
low insalt0.25g
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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

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 5.58 ratings
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