Creamy mushroom pappardelle

A creamy mushroom pasta sauce over pappardelle pasta ribbons – this quick and easy Syn-free recipe is a definite dinnertime winner

  • PREP
    10 minutes
  • COOK
    20 minutes
Pappardelle is great for saucy dishes – the sauce clings beautifully to the wide, flat pasta ribbons.


  • 500g dried pappardelle pasta
  • Low-calorie cooking spray
  • 500g sliced mushrooms
  • 1 large red pepper, deseeded and diced
  • 400g can chopped tomatoes
  • 100g plain quark, whisked
  • 1 tbsp Italian herb seasoning (or use 1 tsp each of oregano, basil and marjoram)
  • 150ml hot vegetable stock
  • 1 tbsp tomato purée
  • Small handful of fresh tarragon, chopped


  1. Cook the pasta according to the pack instructions, then drain and tip into a wide serving bowl.
  2. 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.
  3. 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.

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