Tomato and Mushroom Fusilli
Tomato and Mushroom Fusilli



  • 2 tbsp olive oil
  • 2 crushed garlic cloves
  • 400g chopped tomatoes with herbs
  • 300g wholewheat fusilli
  • 250g sliced chestnut mushrooms
  • 1 chopped red onion
  • 2 tbsp balsamic vinegar
  • Pinch of chilli flakes
  • 12 basil leaves, torn
  • Fry half the garlic in 1 tbsp of oil for 1 minute, then stir in the tomatoes and a splash of water to loosen. Reduce the heat and simmer for 20 mins to reduce, then set aside and keep warm.
  • Meanwhile, fry the mushrooms and onion in another tbsp of oil until softened and starting to turn brown, then tip in the rest of the garlic, vinegar and chilli flakes, and bubble for 2 mins to reduce.
  • Cook the pasta in boiling salted water until al dente, then drain and reserve a splash of cooking water. Stir the pasta into the tomato sauce with a bit of the cooking water to loosen, stir through the torn basil and top with the balsamic mushrooms and onion mixture. Garnish with more basil, season with pepper, and serve immediately.
25 mins
4 serving

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