All-In-One Mushroom Ragù Spaghetti with Caprese Salad

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+ All-In-One Mushroom Ragù Spaghetti with Caprese Salad +

+ - +

Pasta

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Pasta

- - - Total Time: 60 min - Servings: 2 + + Total Time: 60 min Servings: 2 - - Source: - - gousto.co.uk - - + + Source: + + gousto.co.uk +

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Ingredients

-                250g chestnut mushrooms
32g tomato paste
160g spaghetti
15ml balsamic vinegar
1 tsp dried oregano
200g finely chopped tomatoes
30g grated Italian hard cheese
5g basil
650ml vegetable stock
1 garlic clove
125g mozzarella
1 tomato

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Ingredients

+            
+              250g chestnut mushrooms
+            

+            
+              32g tomato paste
+            

+            
+              160g spaghetti
+            

+            
+              15ml balsamic vinegar
+            

+            
+              1 tsp dried oregano
+            

+            
+              200g finely chopped tomatoes
+            

+            
+              30g grated Italian hard cheese
+            

+            
+              5g basil
+            

+            
+              650ml vegetable stock
+            

+            
+              1 garlic clove
+            

+            
+              125g mozzarella
+            

+            
+              1 tomato
+            

+          

- + +

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- - -

Description

Give this Italian-style dish a once-over with grated mushrooms a tangy drizzle of balsamic vinegar. You’ll cook spaghetti in a rich tomato sauce then serve with a mozzarella salad. Buon appetito!

+ +

Description

+ Give this Italian-style dish a once-over with grated mushrooms a + tangy drizzle of balsamic vinegar. You’ll cook spaghetti in a rich + tomato sauce then serve with a mozzarella salad. Buon appetito! +

- -

Directions

-            1. Before you begin...
This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
2. Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat
3. Grate the chestnut mushrooms, then peel and grate the garlic
Tip: Save the remaining mushrooms for another recipe!
Add the grated mushrooms, grated garlic and a knob of butter to the dish
Add the tomato paste and give everything a good mix up
4. Add the chopped tomatoes, vegetable stock, balsamic vinegar, dried oregano and give everything a good mix up
Bring to the boil over a high heat, season generously with salt and pepper, then cover with a lid and put the dish in the oven for an initial 30 min – this is your mushroom ragù
5. After 30 min, remove the mushroom ragù from the oven and give it a good stir
Break the spaghetti in half and add it to the dish, giving everything a good mix up to separate the strands
Return the dish to the oven and cook, covered, for a final 25 min or until the spaghetti is tender – this is your all-in-one mushroom ragù spaghetti
6. Use this time to clear up, set the table, have a cup of tea or simply chill!
7. Once the ragù is almost done, drain the mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper
Chop the tomato[es] in half and add them to a bowl
Roughly tear the drained mozzarella and basil leaves over the top
Drizzle with olive oil and season with salt and pepper – this is your caprese salad
To serve, give the all-in-one mushroom ragù spaghetti a good mix up with a fork to separate the strands of pasta and sprinkle the grated Italian hard cheese all over
Serve the caprese salad to the side
Let everyone dig in!

+        
+        
+          Directions
+          
+            1. Before you begin...

+            
+              This recipe takes around 5 min [10 min] to prep, so get your
+              casserole dish and all your ingredients ready, then wash your
+              fruit and veg
+            

+            
+              Note: Make sure your dish is oven-proof and safe to use on the
+              hob. Don't have one? Start cooking in a large, wide-based pan
+              then transfer to an oven-proof dish and cover tightly with foil
+            

+            2. Now, let's get started!

+            Preheat the oven to 220°C/ 200°C (fan)/ gas 7

+            Boil a kettle

+            
+              Heat a large, wide-based hob-safe oven-proof casserole dish with a
+              matching lid with a drizzle of olive oil over a high heat
+            

+            
+              3. Grate the chestnut mushrooms, then peel and grate the garlic
+            

+            
+              Tip: Save the remaining mushrooms for another recipe!
+            

+            
+              Add the grated mushrooms, grated garlic and a knob of butter to
+              the dish
+            

+            
+              Add the tomato paste and give everything a good mix up
+            

+            
+              4. Add the chopped tomatoes, vegetable stock, balsamic vinegar,
+              dried oregano and give everything a good mix up
+            

+            
+              Bring to the boil over a high heat, season generously with salt
+              and pepper, then cover with a lid and put the dish in the oven for
+              an initial 30 min – this is your mushroom ragù
+            

+            
+              5. After 30 min, remove the mushroom ragù from the oven and give
+              it a good stir
+            

+            
+              Break the spaghetti in half and add it to the dish, giving
+              everything a good mix up to separate the strands
+            

+            
+              Return the dish to the oven and cook, covered, for a final 25 min
+              or until the spaghetti is tender – this is your all-in-one
+              mushroom ragù spaghetti
+            

+            
+              6. Use this time to clear up, set the table, have a cup of tea or
+              simply chill!
+            

+            
+              7. Once the ragù is almost done, drain the mozzarella, then pat
+              and squeeze as much liquid out as you can with kitchen paper
+            

+            
+              Chop the tomato[es] in half and add them to a bowl
+            

+            
+              Roughly tear the drained mozzarella and basil leaves over the top
+            

+            
+              Drizzle with olive oil and season with salt and pepper – this is
+              your caprese salad
+            

+            
+              To serve, give the all-in-one mushroom ragù spaghetti a good mix
+              up with a fork to separate the strands of pasta and sprinkle the
+              grated Italian hard cheese all over
+            

+            Serve the caprese salad to the side

+            Let everyone dig in!

+          

-    

- + - - + -

Nutrition

Typical values per 100g per serving
Energy 540 kJ 2582 kJ 128 kcal 613 kcal
Fat 3.6 g 17.1 g
of which saturates 2.3 g 11.1 g
Carbohydrate 17.4 g 83.0 g
of which sugars 2.8 g 13.3 g
Fibre 1.3 g 6.4 g
Protein 6.4 g 30.7 g
Salt 0.41 g 1.94 g

Nutrition

+ Typical values per 100g per serving
Energy 540 kJ 2582 kJ 128 + kcal 613 kcal
Fat 3.6 g 17.1 g
of which saturates 2.3 g + 11.1 g
Carbohydrate 17.4 g 83.0 g
of which sugars 2.8 g + 13.3 g
Fibre 1.3 g 6.4 g
Protein 6.4 g 30.7 g
Salt + 0.41 g 1.94 g +

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