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Herby mushroom pasta
Serves 2
Easy
Prep:
Cook:
A quick, low-fat idea for a midweek supper - good if you're on a budget.
Skip to ingredients
- 250g field or portobello mushroomsthickly sliced
- 2 tsp wholegrain mustard
- 3 garlic clovessliced or crushed
- 150ml vegetable stock(from a cube is fine)
- 250g pennepasta (or other tube shapes)
- 3 tbsp flat-leaf parsleychopped
- zest 1 lemon
Nutrition: per serving
- kcal235
- fat2g
- saturates0.2g
- carbs49g
- sugars2g
- fibre3g
- protein9g
- salt0.25glow
Method
step 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.
step 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.
