Spicy Spaghetti With Garlic Mushrooms

This recipe was in an English paper. As a meat eater, this alternative veggie dish was a winner. Easy to make, low in fat, comforting midweek dish.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 250  g  chestnut mushrooms (thickly sliced)
• 1  garlic clove (thinly sliced)
• 1  bunch fresh parsley, leaves only
• 1  onion, finely chopped
• 1  celery rib, finely chopped
• 400  g chopped tomatoes
•  red chili pepper, deseeded and finely chopped (or use dried chili flakes)
• 300  g spaghetti (or 10 oz)

Directions

1. Heat 1 tbsp oil in a pan, add the mushrooms then fry over a high heat for three minutes until golden and softened.
2. Add the garlic, fry for one minute more, then tip into a bowl with the parsley.
3. Add the onion and celery into the pan with the rest of the oil, then fry for five minutes until lightly coloured.
4. Stir in the tomatoes, chili and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered for 10 minutes until thickened.
5. Meanwhile, cook the spaghetti according to the pack instructions, then drain. Toss with the sauce, top with the garlicy mushrooms and serve.