Tagliatelle With Mushrooms

(submitted by little miss)

Serves 4

Per portion there are 241 calories, 2.4g of fat.

1 small onion, finely chopped

2 garlic cloves, crushed

150ml/1/4pint/2/3 cup vegetable stock

225g mixed fresh mushrooms

60ml/4 tbsp white or red wine

10ml/2 tsp tomato puree

15ml/1 tbsp soy sauce

5ml/1 tsp chopped fresh thyme

30ml/2 tbsp chopped fresh parsley plus extra for garnish

225g fresh sun-dried tomato and herb tagliatelle

salt and pepper

shavings of Parmesan to serve (optional)

To make it put the onion and garlic into a pan with the stock, then cover and cook for 5 minutes or until tender. Add the mushrooms (quartered if small or sliced if large), wine, tomato puree and soy sauce. Cover and cook for 5 minutes.

Remove the lid from the pan and boil until the liquid has reduced by hal. Stir in the chopped fresh herbs and season to taste. Cook the fresh pasta in a large pan of boiling, salted water for 2-5 minutes until al dente. Drain thoroughly and toss lightly with the mushrooms. Serve, garnished with parsley and shavings of Parmesan cheese.

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