Spicy Exotic Mushroom Pasta

Name: Spicy Exotic Mushroom Pasta
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Celery Stalk; Celery Stalks; Cooked Chopped Tomato; Dried Chilli Flakes; Fresh Chilli; Fresh Chillies; Fresh Parsley; Garlic Clove; Garlic Cloves; Mixed Exotic Mushrooms; NOMU Italian Rub; Onion; Onions; Penne Pasta

Level up your weeknight pasta dinner with a hint of heat! This hot dish is mixed with crispy fried exotic mushrooms resting on a bed of plump penne. Infused with two hits of chilli, it will leave you breathless!

Spicy Exotic Mushroom Pasta

with a chilli tomato sauce

4.5

76 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

GET THE PASTA GOING
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving 150ml of the pasta water, and toss through some oil to prevent sticking.
HOT SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and sliced celery, and fry for 4-5 minutes until soft and translucent. Add the chilli flakes (to taste), rub and grated garlic, and fry for 1-2 minutes. Add the cooked chopped tomato and reserved pasta water and simmer for 12-15 minutes until reduced and thickening. If the sauce is too thick for your liking, add water in 50ml increments. Add a sweetener of choice to taste, and season.
CRISPY MUSHROOMS
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. Remove from the pan, drain on paper towel, and season to taste. Cover to keep warm.
FINAL MIX
Add ¾ of the spicy sauce mixture to the pasta and mix to combine. Loosen with a splash of warm water if it’s too thick.
SPICY NIGHT
Plate up the loaded spicy pasta, top with the remaining spicy sauce mixture and scatter over the mushrooms. Garnish with a sprinkle of chopped parsley and sliced chilli (to taste). Well done, Chef!

Penne Pasta - 100g
Onion - 1
Celery Stalk - 1
Dried Chilli Flakes - 10ml
NOMU Italian Rub - 10ml
Garlic Clove - 1
Cooked Chopped Tomato - 200g
Mixed Exotic Mushrooms - 125g
Fresh Parsley - 4g
Fresh Chilli - 1

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Serves 2

GET THE PASTA GOING
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving 300ml of the pasta water, and toss through some oil to prevent sticking.
HOT SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and sliced celery, and fry for 4-5 minutes until soft and translucent. Add the chilli flakes (to taste), rub and grated garlic, and fry for 1-2 minutes. Add the cooked chopped tomato and reserved pasta water and simmer for 12-15 minutes until reduced and thickening. If the sauce is too thick for your liking, add water in 50ml increments. Add a sweetener of choice to taste, and season.
CRISPY MUSHROOMS
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. Remove from the pan, drain on paper towel, and season to taste. Cover to keep warm.
FINAL MIX
Add ¾ of the spicy sauce mixture to the pasta and mix to combine. Loosen with a splash of warm water if it’s too thick.
SPICY NIGHT
Plate up the loaded spicy pasta, top with the remaining spicy sauce mixture and scatter over the mushrooms. Garnish with a sprinkle of chopped parsley and sliced chilli (to taste). Well done, Chef!

Penne Pasta - 200g
Onion - 1
Celery Stalk - 1
Dried Chilli Flakes - 20ml
NOMU Italian Rub - 20ml
Garlic Cloves - 2
Cooked Chopped Tomato - 400g
Mixed Exotic Mushrooms - 250g
Fresh Parsley - 8g
Fresh Chillies - 2

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Serves 3

GET THE PASTA GOING
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving 450ml of the pasta water, and toss through some oil to prevent sticking.
HOT SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and sliced celery, and fry for 5-6 minutes until soft and translucent. Add the chilli flakes (to taste), rub and grated garlic, and fry for 1-2 minutes. Add the cooked chopped tomato and reserved pasta water and simmer for 15-20 minutes until reduced and thickening. If the sauce is too thick for your liking, add water in 50ml increments. Add a sweetener of choice to taste, and season.
CRISPY MUSHROOMS
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches. Remove from the pan, drain on paper towel, and season to taste. Cover to keep warm.
FINAL MIX
Add ¾ of the spicy sauce mixture to the pasta and mix to combine. Loosen with a splash of warm water if it’s too thick.
SPICY NIGHT
Plate up the loaded spicy pasta, top with the remaining spicy sauce mixture and scatter over the mushrooms. Garnish with a sprinkle of chopped parsley and sliced chilli (to taste). Well done, Chef!

Penne Pasta - 300g
Onions - 2
Celery Stalks - 2
Dried Chilli Flakes - 30ml
NOMU Italian Rub - 30ml
Garlic Cloves - 3
Cooked Chopped Tomato - 600g
Mixed Exotic Mushrooms - 375g
Fresh Parsley - 12g
Fresh Chillies - 3

Download the Recipe

Serves 4

GET THE PASTA GOING
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving 600ml of the pasta water, and toss through some oil to prevent sticking.
HOT SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, add the diced Onion and sliced celery, and fry for 5-6 minutes until soft and translucent. Add the chilli flakes (to taste), rub and grated garlic, and fry for 1-2 minutes. Add the cooked chopped tomato and reserved pasta water and simmer for 15-20 minutes until reduced and thickening. If the sauce is too thick for your liking, add water in 50ml increments. Add a sweetener of choice to taste, and season.
CRISPY MUSHROOMS
Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 6-8 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil between batches. Remove from the pan, drain on paper towel, and season to taste. Cover to keep warm.
FINAL MIX
Add ¾ of the spicy sauce mixture to the pasta and mix to combine. Loosen with a splash of warm water if it’s too thick.
SPICY NIGHT
Plate up the loaded spicy pasta, top with the remaining spicy sauce mixture and scatter over the mushrooms. Garnish with a sprinkle of chopped parsley and sliced chilli (to taste). Well done, Chef!

Penne Pasta - 400g
Onions - 2
Celery Stalks - 2
Dried Chilli Flakes - 40ml
NOMU Italian Rub - 40ml
Garlic Cloves - 4
Cooked Chopped Tomato - 800g
Mixed Exotic Mushrooms - 500g
Fresh Parsley - 15g
Fresh Chillies - 4

Download the Recipe

Frequently Asked Questions

What is the preparation time for Spicy Exotic Mushroom Pasta?

The preparation time for Spicy Exotic Mushroom Pasta with a chilli tomato sauce is between 25 and 40 minutes.

What is the total time required to make Spicy Exotic Mushroom Pasta with a chilli tomato sauce?

The total time required to make Spicy Exotic Mushroom Pasta with a chilli tomato sauce is between 40 and 55 minutes.

How many servings does Spicy Exotic Mushroom Pasta provide?

4 servings

What are the main ingredients in Spicy Exotic Mushroom Pasta?

Celery Stalk, Celery Stalks, Cooked Chopped Tomato, Dried Chilli Flakes, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, Mixed Exotic Mushrooms, NOMU Italian Rub, Onion, Onions, Penne Pasta

What is the nutritional information of Spicy Exotic Mushroom Pasta?

Calories: 569, Carbs: 111 grams, Fat: grams, Protein: 23.6 grams, Sugar: 18.1 grams, Salt: 841 grams

How do I prepare Spicy Exotic Mushroom Pasta?

GET THE PASTA GOING: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain, reserving 300ml of the pasta water, and toss through some oil to prevent sticking. CRISPY MUSHROOMS: Place a non-stick pan over medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. Remove from the pan, drain on paper towel, and season to taste. Cover to keep warm. FINAL MIX: Add ¾ of the spicy sauce mixture to the pasta and mix to combine. Loosen with a splash of warm water if it’s too thick. SPICY NIGHT: Plate up the loaded spicy pasta, top with the remaining spicy sauce mixture and scatter over the mushrooms. Garnish with a sprinkle of chopped parsley and sliced chilli (to taste). Well done, Chef! HOT SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, add the diced onion and sliced celery, and fry for 4-5 minutes until soft and translucent. Add the chilli flakes (to taste), rub and grated garlic, and fry for 1-2 minutes. Add the cooked chopped tomato and reserved pasta water and simmer for 12-15 minutes until reduced and thickening. If the sauce is too thick for your liking, add water in 50ml increments. Add a sweetener of choice to taste, and season.