Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(89 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, questions and tips

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3rd Aug, 2017
Really tasty, midweek meal. Well worth a try!! I put a splash of balsamic vinegar and Lee and Perins in the sauce for extra flavour.
13th Feb, 2017
Used 1 chilli, 2 cloves garlic and some dried porcini adding the water it was drained in too. Fed my 3 boys aged 7, 9 and 12 but would struggle to get 4 adult portions out of it
29th Jan, 2017
Very easy to make. Taste's great. More for 2 people though.
16th Jan, 2017
Added spinach as others have suggested and used tripoline pasta instead of spaghetti for a bit of added interest. A quick and easy midweek meal.
belle.gothique's picture
21st Nov, 2015
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.
20th Jul, 2015
Really delicious meal. Would definitely cook it again.
7th Jul, 2015
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
26th Jun, 2014
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?!
14th Mar, 2014
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
18th Feb, 2014
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.


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