
Spicy Mushroom Pasta

Serves: 4

Prep: 5 mins

Cook: 15 mins

Kcal pp: 476
Ingredients Jump to method
Fruit & Veg
4 garlic cloves
12 oz white mushrooms
4 oz pine nuts
Dairy & Chilled
2 oz vegetarian parmesan
Dried Goods
10 oz penne pasta
Cans & Jars
2 x 14.5 oz can diced tomatoes
Condiments
1 tsp chili flakes
1 tsp thyme leaves
Pantry
Olive oil
Method
Begin by preparing a large saucepan of boiling salted water.
Peel, and finally chop 2 garlic cloves.
In a second large saucepan, heat a drizzle of olive oil on medium heat. Add 1 tsp of thyme leaves and garlic and stir for a couple of minutes. Then add the cans of tomatoes and bring to a simmer, stirring occasionally.
Add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.
Roughly chop the mushrooms and dry fry in a large non-stick pre-heated frying pan on high heat for 5 minutes. Finely chop and add the 2 remaining garlic cloves along with the pine nuts and chili flakes, stir and continue to cook for a further 3 minutes.
Drain the pasta and add to the tomato sauce along with the mushrooms, then gently stir everything together. Serve between four bowls. Grate over the parmesan.
Nutritional Data Per Portion
Energy
476 kcal
Total Fat
28.67 g
Saturated Fat
4.96 g
Carbohydrates
38.49 g
Sugar
10.48 g
Fibre
5.49 g
Protein
17.37 g
Sodium
50.35 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.