Herby mushroom pasta

Serves 2

Prep 5 mins Cook 12 mins

250g field or portobello

mushrooms, thickly sliced 2 tsp wholegrain mustard 3 garlic cloves, sliced or crushed 150ml vegetable stock

250g penne pasta

3 tbsp flat-leaf parsley, chopped zest 1 lemon

1 Put the mushrooms, mustard, garlic and stock into a pan, bring to the boil and simmer for 5 mins or until the liquid has nearly gone and the mushrooms are soft.

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.

PER SERVING 235 kcals, fat 2g, saturates 0.2g, carbs 49g, sugars 2g, fibre 3g, protein 9g, salt 0.2g