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.