SERVES 4
PER SERVING
256 CALORIES
3.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
225g (dry weight) tagliatelle pasta
1 vegetable stock cube
300ml semi-skimmed milk
2 garlic cloves, crushed
2 teaspoons arrowroot
115g fresh chestnut mushrooms, sliced
1 teaspoon vegetable stock powder
1 teaspoon Dijon mustard
1 tablespoon chopped fresh chives
salt and freshly ground black pepper
lemon zest to garnish
1 Cook the pasta in a large pan of boiling water with the stock cube.
2 In a non-stick saucepan, heat the milk and the garlic. Mix the arrowroot with a little cold water and whisk into the milk to thicken it.
3 Add the mushrooms, stock powder and mustard. Reduce the heat and simmer gently for 1–2 minutes.
4 Adjust the seasoning and stir in the chives.
5 Drain the pasta and toss in the sauce. Garnish with lemon zest.
TIP You can freeze this sauce in portions and defrost it in minutes for a speedy pasta sauce
