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Mushroom pasta

PREP TIME
COOKING TIME
SERVES
INGREDIENTS
- 350 g penne pasta
- 4 teaspoon Hellmann's Light Mayonnaise
- 250 g cherry tomatoes
- 250 g mushrooms
- 1 onion
- 250 ml semi-skimmed milk
- 2 tablespoon chopped fresh parsley
- 2 tablespoons oil
- 30 gram grated Parmesan cheese
METHOD
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Cook the pasta according to the pack instructions and drain using a colander.
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Finely dice the onion, roughly chop the mushrooms and cut each cherry tomato in half.
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Sweat the chopped onion in a non-stick frying pan with the oil until they soften and begin to turn brown. Add the mushrooms and fry until they also soften and brown.
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In a jug, whisk the milk with the mayonnaise until there are no lumps, then add to the pan.
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Add the cherry tomatoes to the sauce and heat through.
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Stir in the cooked and drained pasta. Garnish with parsley and some grated parmesan cheese, then serve.
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