Herby mushroom pasta

Herby mushroom pasta

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(53 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


  • 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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16th Jan, 2012
Loved this, a great easy meal, i added chicken and philli, very tasty.
10th Jan, 2012
I am terrible at following recipes strictly, I used a smaller pasta portion, only a couple of drops of lemon juice and I only had plain mushrooms. It turned out really nice- only a bit salty because I used too much stock cube to the amount of pasta I cooked. Alot of flavour for something so simple though!
25th Nov, 2011
Such a sinmple dish, I managed to completely mess it up. Added too much stock and a bit of ham. Mistake..... Tried cooking it down a bit by which point the ham and everything else had gone black because of the mushrooms... In the end we had black sludge and pasta.... yummy.... :D The tastes were fantastic but we had to close our eyes to eat it... Fail on my behalf!
30th Jul, 2011
I added an extra tsp of wholegrain mustard and found this to be a very quick and tasty meal. I agree that the mushrooms you use make a big difference, ordinary white or button mushrooms would leave this dish very bland.
14th Apr, 2011
Absolutely delicious - I added a healthy spoonful of soft cheese with garlic and herbs for a lovely creamy sauce. You have to use good mushrooms though - white cap mushrooms will just not have enough flavour - I used portobello ones. Will definitely be making this again as it's a quick and easy midweek recipe that can easily be adapted by adding other ingredients.
29th Mar, 2011
This meal was definitely missing something! Easy to make but just didn't have enough flavour. I won't be making this again.
10th Mar, 2011
Not sure about this one. Filled me up but I did not really like the flavours. As someone has already said, 250g of pasta for 2 people??? Probably why it was so filling! I think it would be nice if maybe it was a creamy sauce but just to bland for me.
8th Mar, 2011
oh, and for that extra luxurious feel, added just a few drops of truffle oil before serving. Divine!
8th Mar, 2011
oh, and for that extra luxurious feel, added just a few drops of truffle oil before serving. Divine!
8th Mar, 2011
I absolutely love mushrooms and needed a quick yet satisfying dinner after coming home from the gym. Did this tonight with some porcini flavoured fettuccini and 2 large fresh porcinis. Left out the mustard and lemon but added a teaspoon of vegemite to the stock instead to give it more flavour (vegemite is also a great source of B vitamins for vegetarians by the way). What a fantastic and healthy dish! Will do this more often from now on!


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