Herby mushroom pasta
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
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
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
-
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.
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