Name: Spaghetti with garlic mushrooms & prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 90g pack prosciutto; 1 tsp rapeseed oil; 2 red onions halved and thinly sliced; 6 garlic cloves chopped; 175g wholewheat spaghetti; 400g flat mushrooms chopped; 1 tbsp chopped tarragon or thyme leaves; 25g chopped walnut pieces; 2 good handfuls parsley chopped

Home
Recipes
Spaghetti with garlic mushrooms & prosciutto

Spaghetti with garlic mushrooms & prosciutto

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.13 ratingsRate

loading...

Whip up this easy pasta dish which is low calorie but big on flavour - sprinkle with parsley and walnut pieces for extra colour and crunch

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Artichoke & pecorino bruschetta

A star rating of 4.6 out of 5.5 ratings

Green salad with olive dressing

A star rating of 4.9 out of 5.12 ratings

Easy Italian bean salad

A star rating of 4 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

90g pack prosciutto
1 tsp rapeseed oil
2 red onions

halved and thinly sliced
6 garlic cloves

chopped
175g wholewheat spaghetti
400g flat mushrooms

chopped
1 tbsp chopped tarragon

or thyme leaves
25g chopped walnut pieces
2 good handfuls parsley

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal322

low
fat9g
saturates2g
carbs39g
sugars4g
fibre3g
protein19g
salt1.2g

Method

step 1

Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.
step 2

Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.
step 3

Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.

Recipe from Good Food magazine, October 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now