Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(87 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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30th Mar, 2011
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.
16th Mar, 2011
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 ^_^
7th Mar, 2011
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.
22nd Feb, 2011
This is a gorgeous, easy to make receipe. Many thanks
22nd Feb, 2011
This is a gorgeous, easy to make receipe. Many thanks.
17th Jan, 2011
Great recipe - added extra chilli, garlic and a dash of red wine! Very tasty!
16th Jan, 2011
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.
26th Oct, 2010
wow v tasty, think the recommendations are a personal choice but a fab idea
21st Sep, 2010
Forgot to rate
21st Sep, 2010
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.


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