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.
Bistro-style mushroom penne
There’s a simple elegance to this vegetarian dish, and it really delivers on flavour. There are garlicky, herby mushrooms, leek and spinach, sweet garden peas and a luxurious yet light sauce – all lifted with a squeeze of lemon. Pasta night will never be the same again.
SWK: Source of fibre
Plants 4
SWK: Source of protein
quick cook
Serving size
Ingredients
- 240g chestnut mushrooms
- 2 leek
- 3 garlic clove
- 1 handful of fresh thyme
- 160g baby spinach
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 150g peas
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lemon
Nutritional Information
Calories: 447
Protein: 21g
Carbs: 83g
Fat: 3.6g
Ingredients
- 120g chestnut mushrooms
- 1 leek
- 2 garlic clove
- 1 handful of fresh thyme
- 80g baby spinach
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 150g peas
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 unwaxed lemon
Nutritional Information
Calories: 488
Protein: 24g
Carbs: 90g
Fat: 4.2g
Bistro-style mushroom penne
There’s a simple elegance to this vegetarian dish, and it really delivers on flavour. There are garlicky, herby mushrooms, leek and spinach, sweet garden peas and a luxurious yet light sauce – all lifted with a squeeze of lemon. Pasta night will never be the same again.
Cook time:
20 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Celery, Wheat, Milk
Cooking Instructions
Soften the ’shrooms
- Quarter the mushrooms.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Tip in the mushrooms and cook for 4-5 mins.
Prep your veg
- Meanwhile, trim and halve the leeks lengthways, then slice into half-moons. Peel and crush the garlic.
- Finely chop the thyme leaves, then gather the spinach into a tight bunch and roughly chop.
Simmer that sauce
- Boil a half-full kettle. Add the leeks to the frying pan and cook for 3-4 mins, then add the garlic and thyme and cook for 2 mins.
- Tip in the spinach, crumble in half the stock cube and pour in 150ml boiled water (use all the stock and 200ml water for 4 portions). Stir well and simmer for 4-5 mins, until the stock reduces and coats the veg.
Boil the pasta & peas
- At the same time, cook the pasta in boiling water for 8-9 mins. Add the peas for the final min, then drain and return to the pan.
Plate up
- Add the yogurt and fried veg to the pasta, stirring quickly to coat everything.
- Squeeze a little juice from half the lemon (to taste) over the pasta, then lightly season.
- Cut the remaining lemon half into wedges and serve with the pasta.