Spicy spaghetti with garlic mushrooms

Spicy spaghetti with garlic mushrooms

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(129 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

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

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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29th Jan, 2020
Dull. I increased the garlic and chilli as others had suggested and added a splash of balsamic vinegar to the tomato sauce but this was still one of the most disappointing dishes I've cooked from BBC Good Food. The raw parsley was almost unpleasant. Not recommended.
26th Nov, 2018
Tasty, quick meal for unexpected vegan friend turning up.
23rd Oct, 2018
"Hug in a Bowl' - that's what my husband and daughter named this dish. I took on board all the previous comments, going back a bit, and added most of the suggestions for improving it..and it worked; full of flavour and warming. I added way more garlic to the mushrooms, 6 cloves and a SMALL squirt of garlic puree, and they were very garlicky and warm. For the sauce: Used a whole large chilli and a scant 1/4 teaspoon of chilli powder; two garlic cloves; tbsp Worcester Sauce; squirt of Ketchup; squirt tomato puree; 1/2 tbsp soft dark brown sugar; and a TINY drop of Tabasco, (probably didn't do too much). I also added a veg stock cube made into a small amount of stock as I thought it might be too thick. Then stirred spinach into it at the end and let it wilt before mixing into the 300g linguine. I was worried about it being too acidic and tomatoey after other's comments, but it was really good...I was surprised as this is not a 'me' thing to do, (adapting a recipe), so I am happy it turned out so well. Give it a try, it was really warming and tasty...a Hug in a Bowl.
18th Sep, 2018
I had high expectations of this based on the reviews and comments but I thought the dish didn't come together - it seemed to be a meal made from random stuff you find in your fridge when you're desperate :) It was like two meals not one - garlic mushrooms plus a tomato pasta sauce dish. I also added more chilli and balsamic, and a bit of sugar to sweeten the sauce. Didn't help!
Michael Redbourn's picture
Michael Redbourn
2nd Apr, 2018
Cook time 15 minutes is wrong; maybe 20-25 minutes. Will add a little more garlic next time. Heat is such a personal thing.
3rd Aug, 2017
Really tasty, midweek meal. Well worth a try!! I put a splash of balsamic vinegar and Lee and Perins in the sauce for extra flavour.
13th Feb, 2017
Used 1 chilli, 2 cloves garlic and some dried porcini adding the water it was drained in too. Fed my 3 boys aged 7, 9 and 12 but would struggle to get 4 adult portions out of it
29th Jan, 2017
Very easy to make. Taste's great. More for 2 people though.
Michael Redbourn's picture
Michael Redbourn
2nd Apr, 2018
Recipe is for four people and should be plenty.
16th Jan, 2017
Added spinach as others have suggested and used tripoline pasta instead of spaghetti for a bit of added interest. A quick and easy midweek meal.


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