Creamy mushroom & miso pasta
Wholewheat Pasta, dry
320 g, penne
Calorie controlled cooking spray
1 medium, finely sliced
500 g, chestnut, finely sliced
1 clove(s), crushed
Reduced Fat Soured Cream
½ zest(s) of 1, finely grated
2 tablespoons, finely chopped, plus extra to serve
- Bring a large pan of salted water to the boil. Cook the pasta according to pack instructions or until al dente. Drain, reserving a cupful of pasta water.
- Meanwhile, mist a large frying pan with cooking spray and cook the shallot for 5-6 minutes until softened. Add the mushrooms and cook for another 4-5 minutes until tender and lightly golden. Stir in the garlic and miso paste and cook for 1 minute more. Stir in the soured cream and lemon zest.
- Add the pasta to the pan with a splash of cooking water and stir until well-coated in the mushroom mixture. Add more pasta water if the mixture seems too dry. Season and stir in the parsley. Serve immediately.