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Updated: Apr 5, 2023

We promise you won't have mush-room for dessert once you've eaten this delicious dish. You'll grate mushrooms into a tomato sauce, load with spaghetti and oven bake until cooked. Magic.

Serves 2

Prep 10 mins

Cook 60 mins

Everyday Balance™ 70kcal each

Power Foods™

  • 500g chestnut mushrooms grate half and slice half

  • 2 garlic cloves

  • 2 tbsp tomato puree

  • 1 400g canned chopped tomatoes

  • 1 vegetable stock cube

  • 1 tbsp balsamic vinegar

  • 1 tsp dried oregano

  • 200g spaghetti, dried broken into thirds

Counted Ingredients

  • 35g Parmesan grated (140kcal)

Prepare your ingredients

Preheat the oven to 220 °C ( 200 °C fan gas mark 7) boil a kettle and prepare your ingredients

1. Heat a large, oven-proof dish with a lid and lightly mist with low-calorie cooking spray over a medium heat

2. Add the grated mushrooms, garlic and the tomato puree to the dish and give everything a good mix up

3. Add the chopped tomatoes, vegetable stock cube, balsamic vinegar, oregano and 650ml boiled water

and give everything another good mix up

4. Bring to the boil, season generously with salt and pepper, then cover the dish with a lid and put in the oven for 30 mins - this is your mushroom ragu

5. After 30 mins, remove the dish from the oven and give it a good stir

Add the spaghetti to the dish, giving everything a good mix up to separate the strands Return the dish to the oven and cook, covered, for another 25 mins or until the spaghetti is tender - this is your all-in-one mushroom ragu spaghetti

Sprinkle with the parmesan and your favourite vegetables

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