I hope you try this recipe for Herby Mushroom Pasta. The earthy taste of mushrooms really comes alive in this dish thanks to the herbs and lemon zest which are added after cooking. Mushrooms are nutrient-rich and contain those friendly little anti-oxidants. Make this recipe with anything but button white cap mushrooms as they aren’t as tasty as field or chestnut, but a mix is even better. Pasta releases energy slowing so this makes a good filling low fat meal.
Preparation time: 5 minutes
Cooking Time: 25
Serves: 2 people
Energy: 235 calories per serving
1 deep skillet
250g mushrooms (chestnut, button, field or mixed, including oyster or shitake)
2 teaspoons wholegrain mustard
3 garlic cloves - crushed
150ml chicken stock (or vegetable stock if making the dish as a vegetarian)
250g pasta (penne is good, or macaroni, or any medium length cut)
1 tablespoon chopped tarragon
2 tablespoons chopped parsley
Zest of 1 lemon
Put water on to boil for the pasta
Thickly slice the mushrooms
Put mushrooms, mustard, garlic, and stock into skillet and bring to the boil.
Simmer for 5 minutes until the stock has been nearly fully absorbed and the mushrooms are soft.
Cook the pasta as per packet instructions
Drain pasta then add to the mushroom mixture.
Add the lemon zest and herbs and toss together lightly.
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