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
Prep:10 mins
Serves 4
2 tbsp olive oil250g pack chestnut mushroom, thickly sliced1 garlic clove, thinly slicedsmall bunch parsley, leaves only1 celery stick, finely chopped1 onion, finely chopped400g can chopped tomato1⁄2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)300g spaghetti
STEP 1Heat 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.STEP 2Stir 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.
