Spaghetti with garlic mushrooms & prosciutto

Spaghetti with garlic mushrooms & prosciutto

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(5 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch

Nutrition and extra info

Nutrition: per serving

  • kcal322
  • fat9g
  • saturates2g
  • carbs39g
  • sugars4g
  • fibre3g
  • protein19g
  • salt1.2g
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Ingredients

  • 90g pack prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onions, halved and thinly sliced
  • 6 garlic cloves, chopped
  • 175g wholewheat spaghetti
  • 400g flat mushrooms, chopped
  • 1 tbsp chopped tarragon or thyme leaves
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 25g chopped walnut pieces
  • 2 good handfuls parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.

  2. Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.

  3. Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.

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Comments, questions and tips

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Larissabatt
16th Mar, 2016
3.8
Very nice base recipe. I added extra garlic, a teaspoon of truffle paste, a tablespoon of tomato paste and after frying the mushrooms I added a dash of white wine which I allowed to bubble for a little bit
cakelover123456789's picture
cakelover123456789
10th Oct, 2014
I 100% AGREE WITH CupCakeFairy123! REALLY LOVING THIS RECIPE THANKS FOR THE RECCOMENDATIOND GEEZERS
CupCakeFairy123
7th Oct, 2014
scrummy yummy and its in my tummy
ldupuy
7th Oct, 2014
3.8
Very nice,rather quick if all ingredients are prepared in advance. However I would slightly reduce the amount of onion (1 1/2 instead of 2) and up the amount of ham (about 120g). We'll have it again soon!
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