A quick, low-fat idea for a midweek supper – good if you're on a budget.
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
Method
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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.
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Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.