Spicy spaghetti with garlic mushrooms

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• Fluffy

  22 October 2011

  Fluffy rated this recipe

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• Marshall

  24 October 2011

  Marshall rated and commented on this recipe

  

  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)...

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• PoppyMayWatson

  06 February 2012

  PoppyMayWatson rated this recipe

  

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• Charmie

  08 February 2012

  Charmie commented on this recipe

  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!

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• Charmie

  08 February 2012

  Charmie rated this recipe

  

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• JoBo

  23 February 2012

  JoBo rated and commented on this recipe

  

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

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• Kezzababes

  07 March 2012

  Kezzababes rated this recipe

  

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• rose_brown

  24 March 2012

  rose_brown rated and commented on this recipe

  

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

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• lucibel83

  28 March 2012

  lucibel83 rated this recipe

  

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• Rachthecook

  09 May 2012

  Rachthecook rated and commented on this recipe

  

  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.

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• Belkey

  01 November 2012

  Belkey commented on this recipe

  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!

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• Tartansanta

  21 December 2012

  Tartansanta commented on this recipe

  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.

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• Margot

  08 January 2013

  Margot rated and commented on this recipe

  

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

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• Pam

  28 March 2013

  Pam rated and commented on this recipe

  

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

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• Prophecy

  27 April 2013

  Prophecy commented on this recipe

  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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian, Vegan, Low-fat

Counts as 2 of 5-a-day

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

Per serving

346 kcalories, protein 12.0g, carbohydrate 62.0g, fat 7.0 g, saturated fat 1.0g, fibre 5.0g, sugar 7.0g, salt 0.35 g

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