Roasted mushroom pasta
450 g, thickly sliced
3 clove(s), bruised
½ zest(s) of 1
Vegetable stock cube(s)
½ cube(s), made with 100ml hot water
0% fat natural Greek yogurt
WW Sliced Brown Danish Bread
¼ teaspoons, level
Calorie controlled cooking spray
Wholewheat Pasta, dry
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms, garlic, rosemary and lemon zest in a roasting tin. Pour over the stock, season well and cover with foil. Roast for 15 minutes. Remove the foil and roast for another 15 minutes. Let cool slightly, then stir in the yogurt.
- Meanwhile, in a food processor, blitz the bread to fine crumbs then toss with the chilli, salt and pepper. Mist with cooking spray to coat.
- Heat a frying pan over a medium heat. Add the crumbs and cook, stirring, for 2-3 minutes until crisp. Stir in the thyme, then cook for 1 minute, or until the breadcrumbs are golden.
- Cook the spaghetti to pack instructions during the last 15 minutes of mushroom roasting time. Drain and toss with the mushrooms, their juices and the chopped parsley. Serve garnished with the toasted crumbs and parsley leaves.