Serves 2
Ingredients
3 Garlic cloves (s)
6 Tbsp. Fat free Normandy Fromage Frais (c)
100g pasta of your choice
200g Brown mushrooms (s)
200mL chicken stock
Small tin of Tuna in spring water (p)
S & P
*Option extra
60g Strong Cheddar (2Hea/2=1Hea per person)
Method
Remove the Fromage frais from the fridge & allow coming to room temperature.
Cut the mushrooms into quarters, in a small frying pan sprayed with frylight, cook the mushrooms for 5 mins, add garlic, chicken stock, bring to the boil & reduce the liquid until it’s almost all gone.
Remove from the heat for 1-2 mins; mix the fromage frais with the mushrooms.
In the meantime cook your pasta as per the package instructions.
Open the Tuna, drain & plate up, add the pasta & mushrooms.
*sprinkle with the cheese if using.
