Try adding prawns, or salmon cooked in the oven & flaked into the sauce, or quorn sausages, or grilled chicken to increase the protein count of this meal

Serves 4 (prep 10 mins / cook 15 mins)

2 tbsp olive oil

250g pack chestnut mushrooms thickly sliced

2-3 cloves garlic

Small bunch parsley, leaves only

1 onion finely chopped

1 celery stick finely chopped

400g chopped tomatoes

1 red chilli (seeds out if you don’t want much heat) finely chopped

300g wholemeal spaghetti

Method

Heat only 1 tbsp of the oil in a pan, add mushrooms & fry

over a high heat for 3 mins until golden & softened.

Add the garlic, fry for another minute then tip into a bowl with the parsley.

Add onion & celery to pan with the rest of the oil & fry for 5 minutes until lightly coloured.

Stir in the tomatoes, chilli  & a little salt then bring to the boil. Reduce the heat & simmer uncovered

for 10 minutes or until the sauce has thickened to your liking.

Meanwhile, boil the spaghetti & drain.

Toss with the sauce, top with the garlicky mushrooms then serve.