Spicy Spaghetti with Garlic Mushrooms

Hello!

Bit of a gap between now and the last recipe! Another one taken from the Good Food ‘Slow Cooker Favourites’ book. Here it is…

Finished Meal

Nearly finished

With added parsley

• 8 hours, approx. 20 minutes prep time before, 15 minutes after • Serves 4 • Easily doubled •

• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 400g can chopped tomatoes
• ½ red chilli, deseeded and finely chopped (or dried chilli flakes)
• 250g pack mushrooms, thickly sliced
• 300g spaghetti
• small bunch parsley, leaves only, to garnish

1. Heat slow cooker if necessary.
2. Prepare all the ingredients.
3. Put them all, except the pasta, in the slow cooker and mix. Season with salt and pepper.
4. Cover and cook on low for 6-7 hours.
5. Before serving, cook the pasta – about 11 minutes in boiling, salted water. Drain and then plate up.
6. Scatter the parsley into the sauce. Serve, with the mushroom sauce on top of the pasta, or mixed around with it.

Although this is a recipe for the slow cooker, I did mine in a wok on the hob. I just cooked everything through until it was hot.

PRICES ARE TO FOLLOW

This recipe is good for freezing and reheating – just don’t mix in any pasta with it.

Honestly, this was quite bland, so would probably put a little more seasoning, garlic, and parsley in with it.

I think this would also taste quite nice with cooked prawns in with it, for some extra protein, and to fill up more.

Harriet

Costs: from Tesco, £13.24. I know for a FACT it did not cost this much – much of the stuff is lying around, and so much cheaper in Aldi. Would not have made it if it had cost this much!