Description
A quick, easy and delicious pasta dish with irresistible garlic mushrooms in a melty, creamy cheese sauce
Syn-free
Ingredients
Scale
- 150 g tube Primula Light Cheese
- 200 g tagliatelle pasta (dried)
- 300 g chestnut mushrooms (rinsed and finely sliced)
- 4 cloves garlic (crushed)
- 1 green chilli (deseeded and finely chopped)
- 150 ml vegetable stock
- 1/2 tsp each of freshly ground salt and pepper
- Low calorie cooking spray or spray oil
- a large handful of chopped fresh parsley to serve
Instructions
- In a large frying pan, fry the mushrooms gently in low calorie cooking spray (or spray oil) for about 3 minutes
- Put the tagliatelle in a large pan of boiling water, and leave to simmer for 10 minutes
- Add the crushed garlic and chilli in with the mushrooms and stir fry for another 2 minutes
- Pour the vegetable stock in with the mushrooms
- Squeeze the whole tube of Primula into the mushroom sauce and stir until combined into a smooth sauce. Season with the salt and pepper
- When the pasta is cooked, drain it and then stir it into the cheesy mushroom sauce until well coated
- Divide between 2 pasta bowls, sprinkle the chopped fresh parsley over the top and add an extra grind of black pepper. Ready to serve!
Notes
A couple of handfuls of spinach, roughly chopped also goes perfectly with this. Love spice? Add more chilli! Also a perfect dish to add your leftover Christmas turkey to!
- Prep Time: 10 minutes
- Cook Time: 15 minutes