This article was written for Annabel & Grace, which is now part of Rest Less.
This is my version of a recipe first published by BBC Good Food. To be honest, I was worried my carnivore Husband would be poking around his plate looking for some meat, but even he thought this was a surprisingly tasty supper.
SPICY MUSHROOM SPAGHETTI
Ingredients serves 2
2 tbsp olive oil
250g pack chestnut mushrooms, peeled and thickly sliced
Garlic clove, thinly sliced
Small bunch parsley
Couple large sprigs Greek basil, snipped
Stick of celery, finely sliced
Large shallot, diced
400g tin tomatoes
Half fresh red chilli
150g spaghetti
How to prepare/serve
Boil the spaghetti according to pack instructions.
Meanwhile, heat the oil in a large frying pan and cook mushrooms on high-ish heat for 2 -3 mins until golden.
Add the garlic, celery, chilli and onion and fry for another 4 mins.
Stir in the tomatoes, season and bring to the boil. Reduce the heat and simmer for 5 mins.
Share out the pasta between two warmed bowls or plates and ladle on the sauce. Sprinkle on the snipped basil and enjoy.