The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Portobello green peppercorn pasta
This pasta has a lovely way with mushrooms. Chestnut and porcini build layers of earthy flavour, while green peppercorns bring a gentle warmth to the silky yogurt and chive sauce. Finished with sliced pan-fried portobello mushrooms on top, it’s an autumnal bowlful that’s both comforting and rather stylish.
SWK: Source of fibre
Plants 6
SWK: Source of protein
Serving size
Ingredients
- 1 onion
- 120g chestnut mushrooms
- 1 pepper
- 10g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 5g dried porcini mushrooms
- 200g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 2 portobello mushrooms
- 10g of fresh chives
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 80g baby spinach
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 453
Protein: 23g
Carbs: 85g
Fat: 3.0g
Ingredients
- 2 onion
- 240g chestnut mushrooms
- 2 pepper
- 20g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 10g dried porcini mushrooms
- 400g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 4 portobello mushrooms
- 20 x of fresh chives
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 160g baby spinach
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 451
Protein: 22g
Carbs: 85g
Fat: 3.0g
Portobello green peppercorn pasta
This pasta has a lovely way with mushrooms. Chestnut and porcini build layers of earthy flavour, while green peppercorns bring a gentle warmth to the silky yogurt and chive sauce. Finished with sliced pan-fried portobello mushrooms on top, it’s an autumnal bowlful that’s both comforting and rather stylish.
Cook time:
25 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Milk, Wheat
Cooking Instructions
Get prepping
- Peel and finely dice the onions, and thinly slice the chestnut mushrooms. Deseed and thinly slice the peppers, then finely chop the peppercorns.
- Dissolve the stock powder in 250ml boiled water (350ml for 4 portions), add the dried porcini and leave to soak.
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Sauce things up!
- Meanwhile, spritz a large non-stick saucepan with cooking spray and put it over a high heat. Fry the onions, mushrooms and peppers for 5 mins.
- Add the spinach and cook for 3 mins, then stir in the green peppercorns, squeeze in the garlic paste and cook for 1 min.
- Scoop out the porcini, finely chop and return to the stock, then pour it all into the saucepan. Stir well and simmer for 3-4 mins, until the sauce is reduced by half.
Perfect the portobellos
- At the same time, thickly slice the portobello mushrooms. Spritz another non-stick frying pan with cooking spray and put it over a high heat. Cook the mushrooms for 3-4 mins, turning halfway, until soft and browned all over.
Finish & serve
- Finely chop the chives. Remove the saucepan from the heat and leave to cool slightly. Stir in the pasta, chives and yogurt, then dish up. Scatter over the portobello slices and serve.