SERVES 1
PER SERVING
267 CALORIES
3.1G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 20 MINUTES
50g (dry weight) tagliatelle pasta
1 vegetable stock cube
175g mushrooms, sliced
½ onion, chopped
1 garlic clove, crushed
1 × 200g can chopped tomatoes
2 teaspoons chopped fresh basil
freshly ground black pepper
1 tablespoon light soy sauce
1 Cook the tagliatelle in a pan of boiling water with the vegetable stock cube.
2 Meanwhile, heat a heavy-based, non-stick pan, and dry-fry the mushrooms, onion and garlic until the onion is soft. Stir in the chopped tomatoes and basil, then season with black pepper and leave to simmer until the pasta is cooked.
3 Drain the pasta and transfer to a serving plate. Spoon the tomato mixture over.
TIP Serve as a lunch with green salad leaves, or increase the pasta to 75g (dry weight) for a dinner option
