Herby Mushroom Pasta
- 9 ounces portabella mushrooms, thickly sliced
- 2 teaspoons coarse grain mustard
- 3 garlic cloves, crushed
- 23 cup vegetable broth
- 8 ounces penne
- 3 tablespoons flat leaf parsley, chopped
- 1 lemon, zest only
- 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.
- Meanwhile cook the pasta according to instructions on pack.
- Drain and toss with the mushrooms, parsley and lemon zest.
- Season to taste and serve immediately.
portabella mushrooms, coarse grain mustard, garlic, vegetable broth, penne, flat leaf parsley, lemon
Taken from www.food.com/recipe/herby-mushroom-pasta-354533 (may not work)