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Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(86 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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16th Sep, 2010
Loved it will definitely make this dish again wish i knew the total grams of fat.
1st Sep, 2010
It was ok...but not amazing. I added some courgettes but still think it missed something. More chilli was needed too.
31st Aug, 2010
A very fresh tasting dish which I enjoyed. It was a little lacking in flavour though so I will add more garlic and chilli next time.
20th Jul, 2010
This was amazing and even my kids liked it
13th Jul, 2010
Made my own tomato sauce adding some puree, sliced garlic and a sprinkle of vegetable stock granules for extra flavour. Left out the celery. Was dee-lish-ous! Now a regular favourite for veggies and non-veggies alike!
5th Jul, 2010
A quick and easy recipe - perfect for post-work cooking. I added prawns to bulk it up a little - worked really well.
2nd Jul, 2010
Added courgette instead of celery - really delicious! Will definitely make it again.
8th Jun, 2010
Yum! Quick and easy and tasty. Agree that the mushrooms would be nice more garlicky but all in all a hit!
7th Jun, 2010
A really tasty hassle free meal, it looks great when topped with the mushrooms, definitely something you could serve with pride! Following comments from others I added another two garlic cloves to the mushrooms and one to the sauce and used a whole red chilli instead of half. Worked for us.
15th May, 2010
This is a very easy, cheap and delicious meal. I used chilli flakes and added quite a lot, and it worked really well - the dish had a good 'kick'. Also, being a big cheese fan, I added cheddar cheese on top of the mushrooms once served. Excelent dish - a must try! Enjoy!


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