Herby mushroom pasta

Method 1

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

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.

RECIPE TIPS

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 2

🍝 Ingredients (serves 2–3)

200–250 g pasta (like fettuccine, spaghetti, or penne)

250 g mushrooms (button, cremini, or a mix), sliced

3 cloves garlic, minced

1 small onion or shallot, finely chopped

2 tbsp olive oil

1 tbsp butter (optional, for richness)

½ cup cream (optional, for a creamy version)

¼ cup grated Parmesan cheese

1 tsp dried thyme (or 1 tbsp fresh)

1 tbsp fresh parsley, chopped

1 tsp fresh rosemary (optional, finely chopped)

Juice of ½ a lemon (optional, for brightness)

Salt and black pepper to taste

Pasta water (about ½ cup reserved)

👩‍🍳 Instructions

Cook the pasta

Boil in salted water until al dente. Reserve some pasta water, then drain.

Sauté the mushrooms

Heat olive oil in a pan over medium-high heat. Add mushrooms and cook until browned and slightly crispy (about 6–8 minutes). Don’t overcrowd the pan.

Add aromatics

Lower heat slightly, add butter, onion, and garlic. Cook until soft and fragrant (2–3 minutes).

Add herbs

Stir in thyme, rosemary, salt, and pepper.

Make it saucy

For a light version: Add a splash of pasta water and lemon juice.

For a creamy version: Add cream and simmer for 2–3 minutes.

Combine

Toss in the cooked pasta. Add Parmesan and a bit of pasta water to loosen the sauce.

Finish

Sprinkle fresh parsley, adjust seasoning, and serve hot.

🌿 Tips & Variations

Add spinach or kale for greens

Toss in grilled chicken or tofu for protein

Use mixed wild mushrooms for deeper flavor

A drizzle of truffle oil at the end elevates it

Comments

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