Lemon-Herb Tomato Spaghetti with Roasted Garlic Mushrooms
A light, garlicky spaghetti tossed with a glossy lemony tomato sauce and savoury roasted mushrooms, finished with fresh herbs and grated hard cheese.
- 160 g spaghetti
- 300 g mushrooms
- 1½ cloves garlic
- 100 g onion
- 400 g tinned chopped tomatoes
- 1 pc lemon
- 25 ml olive oil
- 20 g fresh parsley
- 10 g fresh basil
- 1 tsp dried oregano
- ½ pc vegetable stock cube
- 25 g hard cheese
- ½ tsp black pepper
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C. Slice the mushrooms and tip onto a baking tray with 1 tbsp olive oil, half the chopped garlic, a pinch of salt and black pepper; roast for 15–18 minutes until browned and juicy.
- Step 2
While the mushrooms roast, bring a large pan of salted water to the boil. Cook the spaghetti according to pack instructions until al dente; reserve 100 ml pasta water, then drain.
- Step 3
In a medium pan, warm the remaining olive oil. Add the onion (finely chopped) and cook 6–7 minutes until soft and lightly golden. Stir in the remaining garlic and oregano for 30 seconds.
- Step 4
Add the tinned tomatoes and crumble in the stock cube. Simmer gently for 8–10 minutes until slightly reduced. Stir in the zest and juice of the lemon (to taste) and loosen with a splash of pasta water if needed.
- Step 5
Add the roasted mushrooms to the tomato sauce and toss to coat for 1–2 minutes. Add the cooked spaghetti and toss thoroughly, adding more pasta water only if required for a glossy sauce.
- Step 6
Turn off the heat and fold through chopped parsley and basil. Serve with grated hard cheese and extra black pepper.
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