Ingredients
• 250g mushrooms, thickly sliced
• 2 tsp wholegrain mustard
• 3 garlic cloves, sliced or crushed
• 150ml vegetable stock (from a cube is fine)
• 250g penne pasta (or other tube shapes)
• 3 tbsp flat-leaf parsley, chopped
• zest 1 lemon
Method
• Put the mushrooms, mustard, garlic and vegetable stock into a frying pan, bring to the boil and simmer for 5 minutes or until the stock has nearly all evaporated and the mushrooms are soft.
• Meanwhile, cook the pasta according to pack instructions. Drain and toss with the mushrooms, parsley and lemon zest. Season to taste and serve straightaway.