Pasta Funghi

Lots of fresh herbs add a wonderful fragrance and flavour to a substantial supper dish made with thick pappardelle pasta.

Serves 4

Prep time 15 mins

Cooking time 20 mins

Syn free

Ingredients:-

350g/12oz dried pappardelle

fry light for spraying

1 red onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

400g/14oz button mushroom, halved

500ml/18fl oz passata with herbs

1 tbsp artificial sweetener

2 tbsp chopped fresh oregano leaves

2 tbsp chopped fresh flat leaf parsley

50g/2oz very low fat natural fromage frais 

Method:-

Cook the pappardelle according to the packet instructions, drain and set aside.

Spray a large non stick frying pan with fry light and place over a high heat. Add the onion, garlic and mushrooms and stir fry for 3-4 minutes.

Stir in the passata, sweetener and chopped herbs and bring to the boil. Cover, reduce the heat to low and cook gently for 15 minutes, stirring occasionally. Season well.

Just before serving, remove from the heat and stir in the fromage frais to mix well. Divide the pasta between four warmed bowls and top with the sauce.