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Mushroom Pasta

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.
  • 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

  • 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.