cj jackson

A quick, low-fat idea for a midweek supper - good if you're on a budget.

Herby mushroom pasta

field or portobello mushrooms

tsp wholegrain mustard

garlic

vegetable stock (from a cube is fine)

penne pasta (or other tube shapes)

tbsp flat-leaf parsley

lemon

<p>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.</p>

<p>Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.</p>

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Herby mushroom pasta

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