pasta funghi

pasta funghi


1x 400g pack smartprice mushrooms sliced thinly
the juice from a jar of garlic stuffed olives plus enough water to make 300ml stock
(the olives can be used in our calzone and olive tapenade recipes)
2 small onions (approx 110g) chopped
2 tspns garlic powder
450g pasta
25g SR flour
salt and pepper
pinch of chilli
10 ml oil to fry the mushrooms and 50ml to make a roux


Put pasta on to cook, as per packet instructions.

Make a roux (a paste, warmed in a saucepan) with the oil and flour. Add 300ml stock in about 4 goes.

Between each addition of stock stir the mixture until all the liquid incorporates into the flour and oil.

(If you lift the pan off the heat and beat hard with a wooden spoon after the liquid is incorporated your sauce will be beautifully glossy).

By the time all the liquid is added you should have a sauce which will coat the back of a spoon. If not add more water or stock.

Stir in the seasonings.

Fry finely sliced mushrooms and onion. Add to the sauce and season sauce with pepper and salt.

Stir sauce into cooked pasta.

Put saucy pasta in baking dish. Cook in the oven at 180 until there are nice brown crunchy bits on the top.

Serve with 80g peas each. (320g)

Method 2- For days when you need a quick supper and less washing up

Cook pasta as above, and fry the onion and mushrooms. Mix the flour, oil, chilli salt and pepper and garlic, whisking with a fork to remove any lumps.

Add to the onions and mushrooms, then stir the stock in in 4 goes, stirring quickly to avoid lumps.

When the pasta is cooked, drain it and stir the sauce through the pasta until fully coated in the garlicky mushroom sauce.

Eat straight away.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 630
protein (g)- 21
fat (g)-18
sat fat (g)- 3.09
carb (g)- 96
5 a day portions- 2
fibre (g)- 7
salt (g)- 0
calcium (mg)- 300
iron (mg)- 6

The salt value excludes any you have added yourself, as each family's tastes will differ