Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(80 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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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Ingredients

  • 2 tbsp 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

    Parsley

    par-slee

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

  • 1 celery stick, finely chopped

    Celery

    sell-er-ee

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

  • 1 onion, finely chopped

    Onion

    un-yun

    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

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.

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Comments (86)

chouxpastryheart's picture
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
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
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
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

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.

eleanormayo's picture
4

Fantastic quick supper and easy too. Very tasty!

rhiannongw's picture
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.

B_McPhee's picture
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
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.

sunyata's picture
5

This is a gorgeous, easy to make receipe. Many thanks

sunyata's picture
5

This is a gorgeous, easy to make receipe. Many thanks.

mumlig's picture

Great recipe - added extra chilli, garlic and a dash of red wine! Very tasty!

beccachoules's picture
5

My boyfriend adores this dish as he's a mushroom lover. I love it because it's so quick and simple to prepare, and low in fat too. However I do agree with others, it needs a little something more, so I just pop in more chilli, a dash of worcester sauce and squeeze of tomato puree to give it a little more depth of flavour.

rowheldew's picture
5

wow v tasty, think the recommendations are a personal choice but a fab idea

barnabybabe's picture
3

Forgot to rate

barnabybabe's picture
3

Made this tonight, but used 2 1/2 cloves of garlic and a full chilli, and only used 200g pasta rather than the reccomended 300g. Still I found there wasn't enough sauce compared to pasta for my taste (too little sauce), so I would definatly make again, but would up quantities for the sauce.

prettywoman1963's picture

Loved it will definitely make this dish again wish i knew the total grams of fat.

katysarahlee's picture
2

It was ok...but not amazing. I added some courgettes but still think it missed something. More chilli was needed too.

spike67's picture
3

A very fresh tasting dish which I enjoyed. It was a little lacking in flavour though so I will add more garlic and chilli next time.

orangepeel's picture
5

This was amazing and even my kids liked it

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