Mushroom pasta
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Penne Al Funghi Porcini is famously Pierce Brosnan’s favourite dish. We’ve created a little variation on that classic.
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
Nutritional information
Amount per serving
Energy (kcal)
495kcal
Energy (kJ)
2072kJ
Protein (g)
19.1g
Carbohydrate incl. fibre (g)
75.5g
Carbohydrate excl. fibre (g)
71.0g
Sugar (g)
9.4g
Fibre (g)
4.6g
Fat (g)
13.1g
Saturated fat (g)
3.2g
Unsaturated fat (g)
8.9g
Monounsaturated fat (g)
2.5g
Polyunsaturated fat (g)
5.2g
Trans fat (g)
0.1g
Cholesterol (mg)
13mg
Sodium (mg)
192mg
Salt (g)
0.48g
Vitamin A (IU)
738IU
Vitamin C (mg)
12.3mg
Calcium (mg)
191mg
Iron (mg)
1.79mg
Potassium (mg)
661mg
Method
- 1 Cook the pasta according to the pack instructions and drain using a colander.
- 2 Finely dice the onion, roughly chop the mushrooms and cut each cherry tomato in half.
- 3 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.
- 4 In a jug, whisk the milk with the mayonnaise until there are no lumps, then add to the pan.
- 5 Add the cherry tomatoes to the sauce and heat through.
- 6 Stir in the cooked and drained pasta. Garnish with parsley and some grated parmesan cheese, then serve.