Name: Spicy spaghetti with garlic mushrooms
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 250g pack chestnut mushroom thickly sliced; 1 garlic clove thinly sliced; small bunch parsley leaves only; 1 celery stick, finely chopped; 1 onion finely chopped; 400g can chopped tomato; 1⁄2 red chilli deseeded and finely chopped, (or use drieds chilli flakes); 300g spaghetti

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Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.156 ratingsRate

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A low fat, fail-safe pasta dish that proves that it's just as easy to whip up a meal as it is to turn on the microwave

Easily halved

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
250g pack chestnut mushroom

thickly sliced
1 garlic clove

thinly sliced
small bunch parsley

leaves only
1 celery

stick, finely chopped
1 onion

finely chopped
400g can chopped tomato
1⁄2 red chilli

deseeded and finely chopped, (or use drieds chilli flakes)
300g spaghetti

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Nutrition: per serving

kcal346
fat7g
saturates1g
carbs62g
sugars7g
fibre5g
protein12g
salt0.35g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, March 2008

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A star rating of 4 out of 5.156 ratings

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