I’d intended to do a mushroom and tomato pasta bake this week, but I got home so late from the supermarket (shopping for our barbecue on Saturday!) that there was no way I was waiting for a bake to be ready. Dave had to work late as well, so it was just me, so I decided on a really simple mushroom and tomato spaghetti dish that used up the ingredients I had in but was loads quicker.
Although there was only me in, I made enough for two and kept back a portion for lunch tomorrow – I’m so glad as it was really tasty!
Serves 2 at 46p per head
- 1/2 tbsp vegetable oil (1p, Tesco)
- 1 small onion, chopped (3p, Morrisons savers)
- 2 cloves garlic (6p, Tesco)
- 200g mushrooms, finely sliced (40p, Morrisons savers)
- 1 can chopped tomatoes (31p, Morrisons savers)
- 1/2 tsp dried thyme (2p, Asda)
- 1/2-1tsp sugar (less than 1p, Morrisons)
- 1 tsp soy sauce (2p, Asda Blue Dragon)
- 150-200g spaghetti (7p, Morrisons savers)
Heat the oil in a pan and gently fry the onions for a few minutes until soft. Add the mushrooms and top up with a little splash of oil if it’s looking dry in the pan.
Cook for another few minutes until the mushrooms have wilted and add the garlic. After another minutes, pour in the tomatoes and thyme. Allow to simmer for around 20 minutes to thicken, adding the soy sauce and sugar near the end to taste. Season with black pepper to taste.
While the sauce is simmering, cook the spaghetti in salted boiling water as per packet instructions. Mix a little of the sauce through the pasta then top with the rest of the sauce when plated.
Served with 10g parmesan for the dinner portion (didn’t bother for the lunch one), which cost 13p. Also served with a small side salad at dinner time, around 25-30p or so).