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
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.
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.