Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(83 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

    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

    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

    Celery

    sell-er-ee

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

  • 1 onion, finely chopped
    Onion

    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, questions and tips

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kathydant
11th Jul, 2013
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
11th Jul, 2013
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
8th Jul, 2013
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
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
pmaskell
28th Mar, 2013
2.05
It was alright. Better than throwing the mushrooms that I had leftover away.
margot33
8th Jan, 2013
5.05
I used corriander instead of parsley and it tasted fantastic - adding a little edge to the dish.
pollyparrot2
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
1st Nov, 2012
4.05
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
9th May, 2012
5.05
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
24th Mar, 2012
5.05
Delicious meal and really good for when youre dieting! We added bacon pieces too though!

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