Artichoke & pecorino bruschetta
These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
Spaghetti with garlic mushrooms & prosciutto
Serves 4
Easy
Prep:
Cook:
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
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- 90g pack prosciutto
- 1 tsp rapeseed oil
- 2 red onionshalved and thinly sliced
- 6 garlic cloveschopped
- 175g wholewheat spaghetti
- 400g flat mushroomschopped
- 1 tbsp chopped tarragonor thyme leaves
- 25g chopped walnut pieces
- 2 good handfuls parsleychopped
Nutrition: per serving
- kcal322low
- fat9g
- saturates2g
- carbs39g
- sugars4g
- fibre3g
- protein19g
- salt1.2g
Method
step 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.
step 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.
step 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.
