Syn Free Baked Garlic Mushroom and Ricotta Pasta




Yield 4 servings

This recipe is vegetarian, Slimming World and Weight Watchers friendly



  1. Preheat oven to 180c (350f)
  2. Spray a frying pan over a medium high heat with cooking oil spray.
  3. Add the onion and fry for a few minutes until softened.
  4. Add in the mushrooms and garlic and slowly add in 1 cup of the stock a bit at time, reducing down until you add another bit. This should give the mushrooms and onion a lovely golden colour. 
  5. While the mushroom mix is cooking, add the pasta to a saucepan of boiling hot water and cook till al dente.
  6. Once the 1 cup of stock has been totally reduced down into the mushrooms, stir in the chopped parsley and add in the other cup of stock and simmer for 5 minutes.
  7. Remove from the heat.
  8. Whisk together the egg and ricotta and stir into the mushrooms.
  9. Add in the pasta and mix to combine.
  10. Sprinkle with the parmesan and season with some black pepper.
  11. Cover with foil and bake covered for 20 mins, then remove the foil and bake for an additional 10 minutes until lightly golden on top.
  12. Serve and enjoy!!


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Courses Main

Cuisine Italian

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 394

% Daily Value

Total Fat 13.5 g


Saturated Fat 7.7 g


Cholesterol 86 mg


Sodium 254 mg


Total Carbohydrates 45.8 g


Dietary Fiber 3 g


Sugars 5.2 g

Protein 23 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at