 Noodles with earthy mushroom sauce-low fat
Noodles with Earthy Mushroom Sauce
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 1
115g (4 oz) egg noodles
2 sprays of oil
115g (4 oz) closed mushrooms, such as chestnut, halved or thickly sliced
1 garlic clove, crushed
1 tsp cornflour
100ml (3 1/2 fl oz) vegetable stock
1/2 small red pepper, seeds removed and thinly sliced
2 spring onions, sliced
1 tbsp tomato purée
Generous pinch of dried thyme
Salt and black pepper
Fresh parsley or coriander, chopped
Spray a small non-stick pan lightly with oil and add the mushrooms. Cover and cook over medium heat, stirring occasionally, until juices begins to seep from the mushrooms. At this stage, remove the cover, increase the heat slightly and cook, stirring occasionally, until the mushrooms are golden brown.
Stir in the garlic and cornflour, then gradually stir in the stock. Add the pepper, onion, tomato purée, thyme and seasoning. Bring to the boil, stirring, then simmer gently for about 5 minutes until the pepper is tender.
Meanwhile, cook the noodles following packet instructions and drain.
Pile the noodles on to a plate, spoon the mushrooms sauce over and scatter chopped herbs on top.
This recipe can be multiplied to give extra servings.
Mushroom sauce can be frozen.
Nutritional Information per Serving
K Cals Protein G % Energy from Fat Fibre G
594 20 24 10.6
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Angela | 
