A delicious Meat Free Monday meal prepped for £2 a head.

Serves 2.


  • 200g fresh or dried pappardelle pasta or tagliatelle/spaghetti/linguine if you prefer
  • 200g mixed mushrooms
  • 1 small onion finely chopped
  • 1 garlic clove crushed
  • 30g dried porcini
  • 2 tbsp Tims Dairy Greek Style Natural Yogurt ⠀
  • 1/2 lemon
  • 2-3 tbsp grated Pecorino (or Parmesan)
  • Greek basil (or thyme works well)


Soak the porcini in 100ml boiling water for 30 mins. Take out the porcini with a fork reserving the porcini stock. Sweat the onion and garlic in a lug of olive oil. After 5 mins add the porcini. Add the porcini stock, season well.

Whilst cooking the pasta according to packet instructions, add the fresh mixed mushrooms to the pan – you don’t want to overcook them so don’t throw them in until the pasta is nearly done. Cook the mushroom mixture for 3 minutes before adding a small amount of the pasta water (50ml), the yogurt and a squeeze of lemon (1 tbsp).

Stir in the cooked pasta, 1 tbsp grated Pecorino and some fresh herbs. We used Greek Basil and it worked beautifully.

To Serve:

Serve immediately with more grated Pecorino and another dollop of yogurt.

Anna & Mandy


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