Nutritional Info(100g) 
- Pasta 
- Mushrooms 
- Red pepper 
- Chopped tomatoes 
- Quark 
- Vegetable stock 
- Tomato purée 
- Tarragon 
Ingredients
500g dried pappardelle pasta
Low-calorie cooking spray
2 x 250g packs sliced mushrooms
1 large red pepper, deseeded and diced
400g can chopped tomatoes
100g plain quark, whisked
1 tbsp Italian herb seasoning (or use 1 tsp each of oregano, basil and majoram)
150ml hot vegetable stock
1 tbsp tomato purée
Small handful of fresh tarragon, chopped
Method
1. Cook the pasta according to the packet instructions and then drain and tip into a wide serving bowl.
2. Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Fry the mushrooms for 5 minutes. Add the red pepper and fry for 2 minutes, then add the chopped tomatoes, quark, dried herbs, stock and tomato purée. Bring to the boil, stirring constantly, then turn down the heat and simmer for 6-8 minutes.
3. Stir the mushroom sauce into the pasta, season lightly and toss to mix well. Scatter over the tarragon and serve in warmed bowls with a salad or vegetables of your choice.