Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

3.942855

(70 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
346
protein
12g
carbs
62g
fat
7g
saturates
1g
fibre
5g
sugar
7g
salt
0.35g
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Ingredients

  • 2 tbsp olive oil
  • 250g pack chestnut mushrooms, thickly sliced
  • 1 garlic, thinly sliced
  • small bunch parsley, leaves only
  • 1 celery stick, finely chopped
  • small bunch parsley, leaves only
  • 1 onion, finely chopped
  • 400g can chopped tomatoes
  • 1⁄2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
  • 300g spaghetti

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  • Tip

    If you want to use a slow cooker...

    Leave the Italian flavours to infuse for hours by adapting this recipe. Simply place all the ingredients except the parsley and pasta in the slow cooker. Cover and cook on Low for 6-7 hours. Just before you're ready to eat, cook your spaghetti, drain, mix with the mushroom mix and scatter with parsley to serve.

Method

  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.

Recipe from Good Food magazine, March 2008

BBC GoodFood Magazine

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Comments

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lady202's picture
lady20210:51, 27th Apr, 2013

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)
Thanks

margot33's picture
margot3309:57, 8th Jan, 2013
5

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

pollyparrot2's picture
pollyparrot208:05, 21st Dec, 2012

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
eleanormayo06:39, 1st Nov, 2012
4

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
rachthecook05:16, 9th May, 2012
5

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
rose_brown8911:55, 24th Mar, 2012
5

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

chouxpastryheart's picture
chouxpastryheart09:20, 8th Feb, 2012
3

Looked nothing like it did in the pic! Too spicy for me, but the mushrooms were tasty nonetheless. Will definitely use garlic puree next time though. A good quick tea!

marshallcarlos's picture
marshallcarlos04:30, 24th Oct, 2011
4

This is lovely once you added to it. Taken from the advice above i used courgettes instead of celery, used more garlick and chilli. Definately needs more chiili. I also used a stock cube, marmite and a dash of Hendersons Relish (its a south yorkshire thing)...

elsiepac's picture
elsiepac10:04, 20th Oct, 2011
4

I made this according to the recipe and I did enjoy it, I had big cloves of garlic so maybe that helped, but I agree that the tomato part of the sauce could have done with something... probably more garlic! Mine was fairly spicy, but I used a large red chilli, and left half the seeds in, as I was worried about blandness... will make again with a couple of small tweaks... overall though, a nice recipe!

cralymoi's picture
cralymoi02:15, 28th Jun, 2011
4

Delicious! I've made this several times for dinner now.
I add garlic and a splash of red wine to the pasta sauce for extra flavour.

malimarls's picture
malimarls07:26, 21st May, 2011

Just had this for lunch, left out the celery as not the biggest fan but still tasted lovely.
Doesn't take too long and was very easy!

Next time will try to flavour the tomato sauce a little more also.

rhiannongw's picture
rhiannongw09:14, 30th Mar, 2011
2

I think there could have been more depth of flavour here, something was missing - tried adding balsamic vinegar but that didnt help. Wont cook it again.

captain_hetty's picture
captain_hetty10:06, 16th Mar, 2011
5

Another triumph! This is delicious - we added a splash of balsamic vinegar for taste, and also a little extra garlic. I ate two bowls of it (woops!) and my other half devoured the rest. Kids weren't too keen but then they don't like spicy food, anyway. The great thing about this dish is you could substitute the veg for anything you have in the fridge - I used celery as I already had some, but you could throw peppers, courgette, carrots... anything in it, really! Gorgeous with some parmesan grated on top ^_^

lili2912's picture
lili291207:11, 7th Mar, 2011
4

very nice although the tomato sauce needed much more flavour... perhaps a splash of tomato ketchup and some worcestershire sauce? I used 3 cloves of garlic and the mushrooms still arent that garlic-ky. But delicious all the same.

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