Free Healthy Recipe - Mushroom and Tomato Spaghetti

Low sugar

Recipe supplied by The Australian Mushroom Growers Association.

400 grams dried spaghetti
500 grams mushrooms, thickly sliced
1/3 cup olive oil
1 cup parmesan, finely grated
4 roma tomatoes peeled and deseeded
2 cloves garlic
1½ cups basil leaves, roughly torn

Cook spaghetti in a large saucepan of salted boiling water, according to packet directions, until al dente.

Meanwhile, heat a large frying pan over high heat. Add 2 tbsp oil to the frying pan and heat over high heat until hot.
Add the garlic and mushrooms and cook, stirring often, for 4 minutes or until mushrooms are tender and golden.
Slice the tomatoes and add them to the pan stirring for a further minute. Set pan aside.

Drain spaghetti and return to the saucepan. Add the mushrooms and tomato mixture, and remaining oil. Add the parmesan and basil leaves and toss gently over low heat for 2 minutes or until heated through. Remove from heat and season with salt and pepper. Toss well to combine.

Spoon onto serving plates, top with cracked black pepper and serve immediately.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 15 mins
Ready in: 25 mins

Suitable for:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 2802 kj
Calories 670 kcal
Fat 27.7 g
Saturated Fat 7.5 g
Total Carbohydrate 77.9 g
Total Protein 25.7 g
Fibre 4.5 g

Facebook Twitter RSS