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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1st Feb, 2011
no taste to it, lack of flavour!
17th Nov, 2010
not often do I try something which I like this little and feel strongly enough that I throw it away because I can't bare to eat it. This recipe unfortunately actually made me question my liking of both mushrooms and pasta - two of my favourite ingredients!
10th Apr, 2010
Didn't like this very much. Not enough sauce for the pasta.
9th Dec, 2009
This was great: we had loads of freshly picked mushrooms from the fields near home to use and the dish tasted lovely. I did throw a handful of bacon lardons into the pan which gave a little extra flavour. I left out the lemon though.
22nd Sep, 2009
unbelievably tasty for the amount of ingredients! didnt let the stock reduce all the way though as i wanted a little more sauce amd 250 g pasta for 2 people? that's insane it would hardly add up to 200 and something calories per serving if that was the case!!
6th Aug, 2009
HHmmm I'm not sure. You definitely don't need the zest of a whole lemon, just a bit is needed. It like it at first but found the mix of flavours a bit odd after a while and couldn't really eat them rest.
2nd Aug, 2009
Good recipe and very easy to do, however after the first go we tried it without lemon and ricotta and it was just as good and even easier!
27th Jun, 2009
Most things I get from this site are good but this was a let down, even more disappointing because I love wholegrain mustard and pasta together but the mushrooms and veg stock just didnt work. I added chicken breasts cut into slices and replaced the parsley with fresh basil but it still didnt work out. Very bland.
1st Apr, 2009
I really did not enjoy this at all. The flavours did not complement each other, the textures were peculiar and after three bites each we threw it away.
14th Oct, 2008
I enjoyed this. Very easy and quick to make with some good flavours. I loved the mixture of parsley and lemon added to the mushrooms.


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