Mushroom Pasta

Serves: 4
Prep Time: 10 minutes    
Cook Time: 20 minutes

  • 350 g of Penne Pasta
  • 1 Onion, chopped
  • 250 g of Button Mushrooms, roughly sliced
  • 250 g of Cherry Tomatoes
  • 2 Tbsp. (30 ml) of Oil
  • 1 Cup (250 ml) of Low Fat Milk
  • 4 Tbsp. (60 ml) of Hellmann's Light Mayonnaise
  • 2 Tbsp. (30 ml) of Fresh Parsley, chopped
  • Parmesan, grated to serve

  1. Cook the pasta according to the instructions on the pack and drain.
  2. Finely chop up the onion, slice the mushrooms and halve the cherry tomatoes.
  3. Fry the chopped onion in a non-stick frying pan with the oil. 
  4. Add the mushrooms and fry until brown.
  5. Whisk the milk and Hellmann's Light Mayonnaise and add to the pan.
  6. Add the cherry tomatoes to the sauce and heat through.
  7. Stir in the cooked and drained pasta. 
  8. Garnish with parsley and Parmesan and serve.
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