Wednesday, October 5, 2016

creamy mushroom pappardelle

  • Serves:
  • Cook time: Ready in 20 minutes
  • Ready in: Less than 30 Minutes
  • Syns per serving:  FREE
This simple creamy sauce makes mushrooms sensationally savoury. We've served them with chunky pappardelle pasta but spaghetti or fettuccine would be just as tasty.


  • 500g dried pappardelle pasta
  • Low calorie cooking spray
  • 2 x 250g packs sliced mushrooms
  • 1 large red pepper, deseesed and diced
  • 400g can chopped tomatoes
  • 100g quark, whisked
  • 1 tbsp Italian herb seasoning (or use 1 tsp each of oregano, basil and majoram)
  • 150ml boiling vegetable stock
  • 1 tbsp tomato purée
  • Salt and freshly ground black pepper
  • Small handful of chopped fresh tarragon


  1. Cook the pasta according to the packet instructions and then drain and tip into a wide serving bowl.
  2. Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and fry the mushrooms over a high heat for 5 minutes.
  3. 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.
  4. Stir the mushroom sauce into the pasta, season and toss to mix well. Scatter over the tarragon and serve in warmed bowls with a salad or vegetables of your choice.

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