All-In-One Mushroom Ragù Spaghetti with Caprese Salad

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!

ingredients

• 250g chestnut mushrooms
• 33g tomato paste
• 160g spaghetti
• 15ml balsamic vinegar
• 1 tsp dried oregano
• 266g finely chopped tomatoes
• 30g grated Italian hard cheese
• 5g basil
• 650ml vegetable stock
• 1 garlic clove
• 125g mozzarella
• 1 tomato

method

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

1. 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

1. 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

1. 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

1. 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

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

2. 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!