Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(83 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
A low fat, fail-safe pasta dish that will proves that it's just as easy to whip up a meal as it is to turn on the microwave

Nutrition and extra info

  • Easily halved
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal346
  • fat7g
  • saturates1g
  • carbs62g
  • sugars7g
  • fibre5g
  • protein12g
  • salt0.35g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pack chestnut mushroom, thickly sliced
  • 1 garlic clove, thinly sliced
  • small bunch parsley, leaves only



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can chopped tomato
  • 1⁄2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
  • 300g spaghetti


  1. Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.

  2. Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.

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Comments (86)

belle.gothique's picture

This is not a bad quick meal. I used exotic mushrooms to give it a bit of something else. There are only two of us but I still used 400g chopped tomatoes as there's nothing worse then hardly any sauce. It's something I'd probably reserve for those nights whereby I don't have much time or are too tired.

Sarahhart15's picture

Really delicious meal. Would definitely cook it again.

JHKLLZHARH's picture

I left out the onion, added more garlic and added a scotch bonnet chilli. I only used 200 grams of spaghetti. And grated some cheese over it. It was really nice it did only feed me and my daughter though

SonjaP's picture

Really enjoyed this but the quantities are not enough for four people. Cooked as per the ingredient list thinking of keeping some for tomorrow and two girls ate it all followed by pudding. Or are we just greedy?!

reevey's picture

I cooked this in a slow cooker. It was not bad, the sauce was a bit thin and I had to use some corn flour to thicken it before serving. I added a orange pepper and used a fresh chilli. It needed something else so might try the spinach next time. I served it with fresh spaghetti and some smoked bacon

JamesBFood's picture

Agree with some of the comments so far... I tried this as per the recipe; definitely needs more garlic and chilli flakes - and another tin of tomatoes would be good as well: there's quite a lot of pasta in 300g and I felt there wasn't enough sauce to fold into the pasta once it'd reduced a bit. If calories aren't a concern, I think a bit of cheese on top as it's being served would really add to this and make it more flavourful.

relsom's picture

Is it 300g of dried pasta or cooked pasta??

Catbburn's picture

I've made this today and added more garlic like everyone else, it was nice but think it needed more tomatoes (I halved everything as was for 2) and the addition of spinach, bacon or salami sounds like a good idea is will try that next time :)

mrfrankowski's picture

It's absolutely delicious. Have added some spinach to the sauce and it's just amazing! Definitely something we'll regularly have on our table.

kathydant's picture

Made this today using extra garlic and chilli as others suggested. also added some sliced salami at the same time as the garlic. The meal was a great hit with the whole family, will definitely make it again.

nikkinoodle40's picture

Made this tonight, as a low cholesterol pasta dish. Was okay but could've done with the tomato sauce being a bit sweeter and wasn't very spicy either. Would maybe try adding a teaspoon of sugar or some sweet chilli sauce next time.

lorainewith1r's picture

Made this tonight as had most of the ingredients in. Did not add the celery but used up some corgette and a yellow pepper instead. Added some bacon lardon and it was a bit hit! Very easy cooking for a Monday evening. Forgot to add that I added 3 cloves of garlic as we all love it!

lady202's picture

I'm going to use this for my home economic test it is a practical not sure though can anyone give me any advice (it has to be vegetarian)

pmaskell's picture

It was alright. Better than throwing the mushrooms that I had leftover away.

margot33's picture

I used corriander instead of parsley and it tasted fantastic - adding a little edge to the dish.

pollyparrot2's picture

I haven't tried this yet but I know that if you crush garlic rather than slice it, it will give you a stronger flavour. The larger the garlic piece, the milder the flavour.

eleanormayo's picture

Having read the other comments, I decided to go abit crazy with the garlic & chilli, doubling the garlic cloves and adding a bit of garlic puree. I also used chopped tomatoes with chilli and a shake of tabasco. Tasty!

rachthecook's picture

I love this. I cook it about once every 2 weeks. Its a perfect healthy mid-week meal, or lunch- of course I shower it with tons of parmesan before serving! I usually add more chilli and garlic- but I do that with everything.

rose_brown89's picture

Delicious meal and really good for when youre dieting! We added bacon pieces too though!

fairjopug's picture

Great dish but there wasn't enough sauce for my taste but just needed extra tomatoes.


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