Spaghetti with mushrooms and spicy tomato sauce

Name: Spaghetti with mushrooms and spicy tomato sauce - Elisabeta H.
Ingredients: 300 g spaghetti pasta; 200 g mixed mushrooms; 1/2 red bell pepper; 1 small onion; 3 cloves of garlic; 1/4 teaspoon of chili powder; 200 ml tomato juice; salt; pepper

Pasta/Pizza - Spaghetti with mushrooms and spicy tomato sauce by Elisabeta H. - Recipia

Spaghetti with mushrooms and spicy tomato sauce I usually make this recipe when I don't feel like spending a lot of time in the kitchen, but still want pasta with a bit more flavor. You don't need complicated ingredients, and if you have some mushrooms and a bit of tomato juice in the fridge, you're practically halfway there. It's the kind of recipe that saves you on a busy day, without too much hassle. Quick Info Total time: about 35-40 minutes Preparation time: 10-15 minutes Cooking time: 25 minutes Servings: 2-3 people Difficulty: easy Recipe type: main, vegetarian, quick for dinner or lunch Ingredients 300 g spaghetti 200 g mixed mushrooms (champignon or any you have on hand) 1/2 red bell pepper 1 small onion 3 cloves of garlic 1/4 teaspoon chili powder (or more/less to taste) 200 ml tomato juice salt pepper olive oil (for sautéing) Preparation method 1. Wash the bell pepper, remove the seeds, and cut it into small cubes. Peel and finely chop the onion. Peel and finely chop or crush the garlic, as you prefer. Slice the mushrooms if they are not already sliced. 2. Heat a bit of olive oil in a large pan over medium heat. Add the diced bell pepper and sauté for a few minutes until it starts to soften. 3. Add the onion and garlic to the bell pepper. Continue to sauté, stirring occasionally, until the onion becomes translucent. Be careful not to burn the garlic. 4. Add the mushrooms to the pan and stir gently. Let them cook together with the vegetables, stirring occasionally with a wooden spoon. The mushrooms will release water, so leave them on the heat until the liquid reduces and they start to brown slightly. 5. When the mushrooms are cooked, add the tomato juice. Add the chili powder, salt, and pepper to taste. Lower the heat and let the sauce simmer uncovered until it thickens, about 10-15 minutes. Stir occasionally. 6. Meanwhile, bring a pot of water to a boil. When boiling, add salt and the spaghetti. Cook according to the package instructions, usually about 8 minutes, until al dente. Stir a few times to prevent sticking. 7. When the pasta is cooked, drain it well. 8. Mix the pasta with the mushroom sauce directly in the pan or in a larger bowl. Serve while hot. Why I make this recipe often It's quick, has simple ingredients, and doesn't require special planning. I like that you can easily adjust the level of spiciness, and the result is filling without meat. If you have pasta and mushrooms, you can always manage with this recipe. Tips and variations Tips 1. Do not use high heat when sautéing the garlic, as it can burn easily and give a bitter taste. 2. Drain the pasta just enough to remove excess water, but do not dry it completely. 3. For a thicker sauce, let the tomato juice simmer well over low heat, uncovered. Substitutions 1. You can replace chili powder with chili flakes if you have them on hand. 2. The mixed mushrooms work with any type of fresh mushrooms; it doesn't have to be a mix. 3. Tomato juice can be replaced with crushed canned tomatoes if that's what you have. Variations 1. You can add fresh herbs (parsley at the end, but it's not mandatory). 2. If you want, you can add other vegetables, but the original recipe does not contain them. 3. For extra flavor, add a bit of dried oregano or basil to the sauce. Serving ideas Serve immediately while hot. You can sprinkle a bit of freshly ground pepper on top or, for those who don't fast, grated Parmesan. Frequently asked questions 1. Can I use frozen mushrooms? Yes, but you need to leave them on the heat longer to evaporate all the water they release when thawing. 2. Can I use other types of pasta? Yes, any short or long pasta works just as well; it doesn't change the final result much. 3. How spicy will the sauce be? The spiciness level depends on how much chili powder you add. You can reduce the amount if you prefer it less spicy. 4. What do I do if I don't have tomato juice? You can use crushed canned tomatoes or even tomato paste; just adjust the taste. 5. Can I add meat? It's not the original recipe, but you can add a bit of ground meat or bacon if you want. Nutritional values Approximately, one serving has about 350-400 kcal, with about 70 g of carbohydrates, 10 g of protein, and 6-8 g of fat (depending on how much oil you use and how hearty the mushrooms are). It is not a very fat-rich recipe, and the protein mainly comes from mushrooms and pasta. All data is approximate. Storage and reheating Spaghetti with mushrooms and spicy tomato sauce is not as good after a day, but can be stored in the fridge in a covered container for a maximum of 24-36 hours. Reheat in the microwave or in a pan, with a little water if it’s too dry. I do not recommend keeping it for longer – the pasta dries out and the sauce texture will not be the same.

Spaghetti with mushrooms and spicy tomato sauce

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