- 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…
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.
Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.
Making it creamyStir 100g ricotta or quark (a low-fat cheese made without rennet) into the pasta along with the cooked mushrooms.
Making with auberginesReplace 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.