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Roasted mushroom pasta

Roasting mixed mushrooms gives this dish plenty of flavour, while the toasted breadcrumbs add crunch.

Roasted mushroom pasta

Total Time 45 min

Prep 10 min

Cook 35 min

Serves 4

Difficulty Easy


450 g, thickly sliced, Mushrooms

3 clove(s) Garlic

1 sprig(s), Rosemary

½ zest(s) of 1, Lemon(s)

½ cube(s), made with 100ml hot water, Vegetable stock cube(s)

1 tablespoons, 0% fat natural Greek yogurt

3 slice(s), WW Sliced Brown Danish Bread

¼ teaspoon, Chilli flakes

¼ teaspoons, Salt

¼ teaspoons, Black pepper

1 spray(s), Calorie controlled cooking spray

2 sprig(s), Thyme

400 g, Wholewheat Pasta, dry

3 tablespoons, Parsley


1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms, garlic, rosemary and lemon zest in a roasting tin. Pour over the stock, season well and cover with foil. Roast for 15 minutes. Remove the foil and roast for another 15 minutes. Let cool slightly, then stir in the yogurt.

2. Meanwhile, in a food processor, blitz the bread to fine crumbs then toss with the chilli, salt and pepper. Mist with cooking spray to coat.

3. Heat a frying pan over a medium heat. Add the crumbs and cook, stirring, for 2-3 minutes until crisp. Stir in the thyme, then cook for 1 minute, or until the breadcrumbs are golden.

4. Cook the spaghetti to pack instructions during the last 15 minutes of mushroom roasting time. Drain and toss with the mushrooms, their juices and the chopped parsley. Serve garnished with the toasted crumbs and parsley leaves.

Recipe courtesy of Weight Watchers

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