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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
Prep Time
5
minutes
Cook Time
20
minutes
Total Time
25
minutes
Servings
2
Author
Swasthi
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:
578
kcal
|
Carbohydrates:
76
g
|
Protein:
15
g
|
Fat:
24
g
|
Saturated Fat:
7
g
|
Cholesterol:
30
mg
|
Sodium:
34
mg
|
Potassium:
765
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
1520
IU
|
Vitamin C:
22.2
mg
|
Calcium:
58
mg
|
Iron:
1.9
mg