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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R121.05
for 4 servings · R30.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Celery Stalks needs 2Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- NOMU Italian Rub
- Mixed Exotic Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Stalks, Chilli, Dried Chilli Flakes, Garlic, Mixed Exotic Mushrooms, NOMU Italian Rub, Onion, Parsley, Penne Pasta, Tomato
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?
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! 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. 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.
What should be prepared from my kitchen to make Spicy Exotic Mushroom Pasta?
Celery Stalks, Chilli, Dried Chilli Flakes, Garlic, Mixed Exotic Mushrooms, NOMU Italian Rub, Onion, Parsley, Penne Pasta, Tomato
How many calories does Spicy Exotic Mushroom Pasta have?
569 calories
How much fat content does Spicy Exotic Mushroom Pasta have?
grams