Herby mushroom pasta

Herby mushroom pasta

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(48 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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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.
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.
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!!
7th Jun, 2012
add some parmesan and it's really good. would like to try it with strips of beef next time I think.
14th May, 2012
I made this tonight. I think that perhaps it needed a little less mustard, as it seemed to completely overshadow the mushrooms. Used fresh basil instead of parsley at the end. It was a quick meal, which is what I was after, but I didn't really enjoy it, didn't finish it, and I'm not really likely to make it again.
23rd Apr, 2012
I've just cooked this for two people for a Meat free Monday. If you do make this recipe, definitely include the ricotta or some creme fraiche as I think it would be incredibly bland without it. Overall I was disappointed with this dish. It felt like something was missing and that the flavours didn't mesh quite well together. I'm not sure what would have made it better, I imagine the truffle oil that people above have suggested would be nice. I also grated some Parmesan once it was served, which I think definitely helped give it a bit of sharpness. It certainly wasn't so disgusting that I needed to throw it away like others have suggested and we both ate it all but it wasn't really anything that I'm in a hurry to make again. Quick and healthy, but don't know if I'd make again.
2nd Feb, 2012
Delicous! omitted the mustard and topped with a little truffle oil, was divine. Used Knorr jelly stock for extra flavour.
24th Jan, 2012
Really easy and surprisingly tasty :) I didn't include th lemon as i didn't have any, but still lovely. I added a pinch of plain flour to thicken the sauce slightly, as i only made this meal for one. I also added some milk to the sauce to make it a little creamy :) will DEF make it again! I am a very novice cook so am loving these easy recipes!
23rd Jan, 2012
Not bad. I found that I only need at most half a lemon zest, and I think adding the mustard in a t the end would keep some of the flavour. Boiling everything together dis neutrilise some taste. Don't be tempted to use less garlic, it's needed for the taste.
16th Jan, 2012
Vile. Just vile


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