Spicy Mushroom Pasta

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Serves: 4

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Prep: 5 mins

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Cook: 15 mins

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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.