want to make sure that I add recipes that are healthy and easy to make and most importantly won’t break the bank – this is a go-to for a midweek meal. I must give Nigella credit for this one – this is where I first tried the recipe and then adapted to suit my family – I add a little heat into mine to give it a little extra kick.
1 x packet spelt or wholewheat spaghetti
225g of brown chestnut mushrooms – sliced
1 x tbsp sesame seed oil or rapeseed oil
1 x large clove of garlic – grated
zest and juice of 1/2 of a lemon
chilli oil – to taste or chilli flakes
sea salt to taste
A good grind of black pepper
grate parmesan over (or vegan parmesan)
sprinkle of fresh parsley to look posh 🙂
Cook the spaghetti according to the packet instructions. While the pasta is cooking add the sesame oil to a large pan and heat gently. When the oil is hot add the garlic and saute for a few minutes, then add the sliced mushrooms and stir until covered in oil and garlic. Cook the mushrooms for 4-5 minutes, then add the chilli oil or flakes, salt and pepper, the grated zest of the lemon and the juice and let bubble gentle to infuse the flavours.
When the spaghetti is cooked, drain most of the water off but reserve a little for the mushroom mixture.
Now add the slightly wet pasta to the mushroom mixture and mix well – serve immediately with a liberal grating of parmesan and a crisp side salad – enjoy 🙂