Fitness, Lifestyle

Recipe #16 – Three Mushroom Pasta

Normally I get my recipe inspiration from things I see or other recipes on the web, but this Three Mushroom Pasta is completely my own concoction and I’m pretty damn proud of it!

I was mooching around Tesco the other day and I saw that they now sell little packs of exotic mushrooms. They looked so pretty that I knew I had to cook with them, so I picked up a couple of packs.

Three Mushroom Pasta

I knew I wanted to do something with pasta as I’m a carb-fiend, but I didn’t want to go with the standard tomato based sauce, so I decided to mix it up.

Three Mushroom Pasta

Try this easy, quick and ridiculously tasty three mushroom pasta recipe if you love mushrooms. It might not be one for carnivores, but it tastes amazing.

The below amounts are for a one person serving, but just double/ triple/ quadruple it if you need to feed more.


50g Exotic Mushrooms Pink Oyster

50g Exotic Mushrooms Chanterrelle

150g Closed Cup Mushrooms

75g Free From (GF) Spaghetti

2 Cloves of Garlic

2 Tsp Wholegrain Mustard

Half a Lemon

1 Tsp Dried Thyme

Total calories per portion: 348


  • Knife
  • Saucepan
  • Frying Pan
  • Kettle
  • Chopping Board
  • Wooden Spoon
  • Bowl to Eat


1) Boil your kettle, fill your saucepan and bring the water to the boil. Throw in the pasta and cook for as long as it needs.

Three Mushroom Pasta

2) Wash and chop your closed cup mushrooms, and cut into bite size amounts. When your pasta has about seven minutes left, spray a tiny amount of oil (I use the spray variety) and add the garlic into your frying pan and throw in the mushrooms about a minute after.

Three Mushroom Pasta

3) When the mushrooms have wilted and are cooking nicely, add your mustard, thyme and squeeze half a lemon into the mix (I squeeze over my hands so I can catch the pips if needed).

4) Mix this all together and leave until the pasta is done. Drain your pasta and add to the frying pan with the mushroom mix.

Three Mushroom Pasta

5) Stir thoroughly, and try to mix everything together (this is harder than it sounds). Once it’s mixed, pop it into your bowl and eat it quick.

Originally I made this recipe with three teaspoons of mustard and it literally blew my head off by the time I got to the bottom of the bowl, so if you like a bit more of a kick, add more.

As always, let me know if you try it!

Thanks for reading,

S x

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