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Quick pasta arrabbiata with mushrooms

Servings 4

Ingredients

  • 500 grams brown rice spaghetti
  • 1 medium onion, sliced
  • 1 clove large garlic, finely sliced
  • 1 grams glas/can peeled tomatoes (400 net weight)
  • 4 tbsp olive oil
  • 1/2 tsp paprika powder
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp chilli flakes
  • 2 tbsp capers
  • grated peel of 1 lemon
  • salt and pepper
  • 200 grams button mushrooms
  • 3 tbsp ground cashew nuts
  • leaves basil

Instructions

  1. Boil spaghetti in salty water until tender.
  2. Heat 2 tablespoons of olive oil in a pot and fry onions and garlic. Add peeled tomatoes, spices, capers and lemon peel. Mash tomatoes roughly with a spoon, cover the pot and let simmer for about 10 minutes. In the meantime heat remaining olive oil in a pan and fry the mushrooms for about 2 minutes. Season with salt and pepper. Serve spaghetti along with sauce and mushrooms. Sprinkle with cashew nuts and basil leaves.