Tagliatelle with Mushrooms, Garlic and Herbs

(SERVES 4)

• 225 g/8 oz tagliatelle
• 100 g/4 oz button mushrooms, sliced
• 45 ml/3 tbsp water
• 50 g/2 oz/ ¼ cup low-fat spread
• 1 garlic clove, crushed
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tsp snipped chives
• Salt and freshly ground black pepper
• 60 ml/4 tbsp grated Parmesan cheese

Cook the pasta according to the packet directions. Drain Cook the mushrooms in the water until tender and the liquid has evaporated, stirring, for 1 minute. Add the pasta, herbs, a little salt and lots of pepper and toss together well. Pile on to the plates and sprinkle each portion with 15 ml/1 tbsp Parmesan cheese.