Spicy Spaghetti with Garlic Mushrooms
Servings: 4
Calories: 287kcal
Ingredients
- 1 8 oz pkg baby portobello mushrooms thickly sliced
- 2 cloves garlic thinly sliced
- 1 bunch parsley leaves only, chopped
- 1 stick celery finely chopped
- 1 onion finely chopped
- 1 can fire-roasted diced tomatoes
- 1/4 tsp crushed red pepper flakes OPTIONAL
- 2/3 pkg whole grain spaghetti
- 2 tbsp olive oil OPTIONAL
- 1/2 cup low-sodium vegetable broth for cooking
Instructions
- Put the water on to boil for spaghetti.
- In a pan, saute mushrooms in 1/4 cup of broth over high heat for 3 mins until softened. Add the garlic, cook for 1 more minute. Transfer to a medium bowl, mix with chopped cilantro.
- Cook the onion and celery in the pan with the rest of the broth for 5 more minutes. Stir in the tomatoes, chili flakes and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened.
- Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, serve.
Nutrition
Calories: 287kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 145mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1720IU | Vitamin C: 23.6mg | Calcium: 64mg | Iron: 1.5mg
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