Spicy spaghetti with garlic mushrooms
By Good Food
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
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 346
- fat 7g
- saturates 1g
- carbs 62g
- sugars 7g
- fibre 5g
- protein 12g
- salt 0.35g
- 2 tbsp olive oil
- 250g pack chestnut mushrooms, thickly sliced
- 1 garlic clove, thinly sliced
- small bunch parsley, leaves only
- 1 celery stick, finely chopped
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 1?2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
- 300g spaghetti
TipIf you want to use a slow cooker...
Leave the Italian flavours to infuse for hours by adapting this recipe. Simply place all the ingredients except the parsley and pasta in the slow cooker. Cover and cook on Low for 6-7 hours. Just before you're ready to eat, cook your spaghetti, drain, mix with the mushroom mix and scatter with parsley to serve.
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.
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.