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Spicy Mushroom Pasta


Serves: 4


Prep: 5 mins


Cook: 15 mins


Kcal pp: 452

Ingredients Jump to method

Fruit & Veg

4 garlic cloves

400g mixed mushrooms

½ bunch fresh thyme

100g roasted chopped hazelnuts

Dairy & Chilled

30g vegetarian parmesan

Dried Goods

300g penne

Cans & Jars

2 x 400g can plum tomatoes


1 tsp chilli flakes


Olive oil


Begin by preparing a large saucepan of boiling salted water.

Strip the thyme, peel and finally chop 2 garlic cloves.

In a second large saucepan, heat a drizzle of olive oil on medium heat. Add the thyme leaves (saving some for garnish later) and garlic and stir for a couple of minutes. Then add the cans of plum tomatoes, break up the tomatoes using a wooden spoon or potato masher. Bring to a simmer, stirring occasionally.

Add the pasta to the pan of boiling water and cook for 12 minutes or according to the packet instructions.

Roughly chop the mushrooms and dry fry in a large non-stick pre-heated frying pan on high heat for 5 minutes. Finely chop and add the 2 remaining garlic cloves along with the hazelnuts and chilli flakes, stir and continue to cook for a further 3 minutes.

Drain the pasta and add to the tomato sauce along with the mushrooms, then gently stir everything together. Serve between four bowls. Grate over the parmesan and scatter the remaining thyme leaves.


Nutritional Data Per Portion


452 kcal

Total Fat

24.1 g

Saturated Fat

3.67 g


40.15 g


11.78 g


7.09 g


17.63 g


39.85 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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