Herby mushroom pasta

• field or portobello mushrooms250g g

  thickly sliced

• wholegrain mustard↗ tsp
• garlic cloves↗3

  sliced or crushed

• vegetable stock↗150ml ml

  (from a cube is fine)

• penne↗250g g

  pasta (or other tube shapes)

• flat-leaf parsley↗ tbsp

  chopped

• lemon zest

Step-by-step instructions

1. 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.

2. 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.