The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spaghetti con pomodoro e funghi
This dishy little number is seriously saucy! Porcini and chestnut mushrooms are sizzled and simmered with tomatoes and shallots in a lip-smacking sauce infused with fragrant basil, garlic and zesty lemon and stirred through spaghetti.
SWK: Source of fibre
Plants 4
SWK: Source of protein
highly rated
Serving size
Ingredients
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 handful of fresh basil
- 240g chestnut mushrooms
- 1 shallot
- 3 garlic clove
- 1 unwaxed lemon
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 5g dried porcini mushrooms
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 200g baby tomatoes
Nutritional Information
Calories: 495
Protein: 18g
Carbs: 96g
Fat: 3.6g
Ingredients
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 400g baby tomatoes
- 400g pasta (Wheat) (Durum wheat semolina)
- 2 x of fresh basil
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 10g dried porcini mushrooms
- 480g chestnut mushrooms
- 2 shallot
- 5 garlic clove
- 1 unwaxed lemon
Nutritional Information
Calories: 479
Protein: 18g
Carbs: 93g
Fat: 3.1g
Spaghetti con pomodoro e funghi
This dishy little number is seriously saucy! Porcini and chestnut mushrooms are sizzled and simmered with tomatoes and shallots in a lip-smacking sauce infused with fragrant basil, garlic and zesty lemon and stirred through spaghetti.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery
Cooking Instructions
Plump the porcini
- Boil a half-full kettle.
- Dissolve the stock in 300ml boiled water (500ml for 4 portions), add the dried porcini and set aside to soak.
Prep the shallots & mushrooms
- Quarter the chestnut mushrooms, and peel and finely dice the shallots. Peel and crush the garlic. Zest and halve the lemon, then cut 1 half into wedges.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the mushrooms and shallots for 5-7 mins, then add the garlic and cook for 2 mins.
Add some oomph!
- At the same time, scoop out the porcini, finely chop and return to the stock.
- Add the tomato purée to the frying pan and cook for 2 mins, stirring to coat the veg.
- Sprinkle in the zest and a squeeze of juice from half the lemon (to taste), then add the passata and baby tomatoes and pour in the porcini stock. Simmer for 8-10 mins until thickened slightly.
Cook the pasta
- Meanwhile, cook the pasta in boiling water for 7-8 mins, then drain.
Plate up
- Finely slice half the basil leaves.
- Stir the pasta and sliced basil into the sauce, then scatter over the remaining basil. Serve the lemon wedges on the side for squeezing.