Mushroom spaghetti
Simple super quick spaghetti made with mushrooms, garlic, tomatoes and herbs.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 250 to 300 grams tomatoes or 1 cup puree or 4 no. ripe
- 2 to 3 cloves garlic chopped finely
- 1 ½ cups mushroom sliced (use more if desired)
- 1 small onion finely chopped (optional)
- 150 to 175 grams spaghetti (or any)
- 2 tbsps Olive oil or butter
- 1 tsp Oregano or as desired
- ¼ to ½ tsp black pepper ground or crushed
- ½ tsp red chili flakes
- 2 to 3 tbsp cream (optional)
How to make the recipe
Preparation
- Bring water to a boil in a large pot and add salt.
- Cook spaghetti until aldente following the instructions on the pack.
- Drain and rinse well and add few drops of oil. Toss and set aside.
How to make mushroom spaghetti
- Heat oil in a pan. Add half the garlic and saute until aromatic.
- Add mushrooms and saute until cooked completely. Set these aside.
- Pour little more oil and saute the rest of the garlic.
- Add onions if using. Saute them until golden.
- Pour the tomato puree, salt and then the chili flakes.
- Cook until the tomato sauce thickens and the raw flavor goes away.
- Add herbs, red chili flakes, pepper and mushrooms. Saute for a minute. Turn off the heat.
- If using cream then stir in.
- Add the cooked spaghetti and toss well. If it looks dry add in a bit more of oil or spaghetti cooked stock.
- Serve mushroom spaghetti hot.
NUTRITION (estimation only)
Calories: 578kcal | Carbohydrates: 76g | Protein: 15g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 34mg | Potassium: 765mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1520IU | Vitamin C: 22.2mg | Calcium: 58mg | Iron: 1.9mg