Creamy mushroom pappardelle
A creamy mushroom pasta sauce over pappardelle pasta ribbons – this quick and easy Syn-free recipe is a definite dinnertime winner
- SERVES
4 - PREP
10 minutes - COOK
20 minutes
Pappardelle is great for saucy dishes – the sauce clings beautifully to the wide, flat pasta ribbons.
Ingredients
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500g dried pappardelle pasta
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Low-calorie cooking spray
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500g sliced mushrooms
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1 large red pepper, deseeded and diced
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400g can chopped tomatoes
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100g plain quark, whisked
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1 tbsp Italian herb seasoning (or use 1 tsp each of oregano, basil and marjoram)
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150ml hot vegetable stock
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1 tbsp tomato purée
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Small handful of fresh tarragon, chopped
Method
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Cook the pasta according to the pack instructions, then drain and tip into a wide serving bowl.
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Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Fry the mushrooms for 5 minutes. Add the red pepper and fry for 2 minutes, then add the chopped tomatoes, quark, dried herbs, stock and tomato purée. Bring to the boil, stirring constantly, then turn down the heat and simmer for 6-8 minutes.
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Stir the mushroom sauce into the pasta, season lightly and toss to mix well. Scatter over the tarragon and serve in warmed bowls with your favourite salad or vegetables.
