Description: Adding one twist into aglio e olio peperoncino. Simple and tasty.
Serves: 2
Cooking time: 25 minutes

Ingredients

• Pasta – 160g
• Mushrooms – chopped, 160g
• Garlic – chopped, 2 cloves
• Olive oil – 2 tablespoons
• Fresh parsley – chopped, 2 tablespoons
• Salt – 2 dashes
• Ground black pepper – 2 dashes
• Dry chilli – chopped, 1 piece

Method

1. Cook spaghetti to al dente in plenty of boiling water with salt.
2. When pasta is almost cooked, heat the olive oil in a large non-stick frying pan, then add garlic over low heat for 30 seconds, stirring regularly. 
3. Stir in the mushrooms, chilli, salt and black pepper, and change the heat to medium. 
4. Add the hot drained pasta and parsley to the frying pan. Mix well. If it needs a little more moisture, add a splash of the pasta-cooking water.

To serve: Sprinkle additional ground black pepper, fresh parsley and parmesan cheese according to your preference.

Nutritional Value Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B2	Vitamin B3
430.2	12.3g	15.6g	63.5g	3.6g	3.0g	0.4g	0.3g	0.8mg	8.8mg
21.5%	24.6%	22.2%	24.4%	12.1%	3.3%	6.8%	1.6%	69.4%	67.9%

Nutritional Tips

Satiety is key to controlling our appetite. Fibre makes us feel full. Study shows that fibre may play an important role. The study indicates that the same content of protein but a higher fibre meal (mushroom sandwich vs minced meat sandwich) makes participants feel fuller for longer hours. It is considered due to a larger volume of mushroom sandwiches compared to the minced beef one (https://www.nhs.uk/news/food-and-diet/eating-mushrooms-breakfast-may-help-you-feel-fuller/).

This pasta may be too much for breakfast but can be a late breakfast or lunch on the weekend 🙂 ?