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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
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Love the combination of pasta and mushrooms which can be made creamy with the addition of 4 oz ricotta stirred in with the mushrooms. Ingredients:
9 ounces portabella mushrooms, thickly sliced |
2 teaspoons coarse grain mustard |
3 garlic cloves, crushed |
2/3 cup vegetable broth |
8 ounces penne |
3 tablespoons flat leaf parsley, chopped |
1 lemon, zest only |
Directions:
1. Put the mushrooms, mustard, garlic and broth into a frying pan, bring to the boil and simmer for 5 mins or until the broth has nearly all evaporated and the mushrooms are soft.
2. Meanwhile cook the pasta according to instructions on pack.
3. Drain and toss with the mushrooms, parsley and lemon zest.
4. Season to taste and serve immediately.
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