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Herby mushroom pasta

A quick, low-fat idea for a midweek supper - good if you're on a budget at around £1.15 a head

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 235
  • Carbohydrates 49
  • Saturated Fat 0.2
  • Sugar 2
  • Protein 9
  • Fat 2
  • Fibre 3
  • Salt 0.25

Nutrition per serving

  • Calories 235
  • Carbohydrates 49
  • Saturated Fat 0.2
  • Sugar 2
  • Protein 9
  • Fat 2
  • Fibre 3
  • Salt 0.25

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

Tip

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.

Method

  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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