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
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.