Spaghetti with marinara sauce
Nutrition Info.(per serve)
1 onion, finely chopped
1–2 cloves garlic, chopped
1 tablespoon oil
1/2–1 teaspoon smoked paprika
sprinkling of chilli flakes
400g can chopped tomatoes
1 1/2 cups reduced-salt chicken stock
300g wholegrain spaghetti
400g fresh or frozen (thawed) marinara seafood mix
1/3 cup chopped fresh parsley
1 lemon, to season
8 fresh mussels (see tip)
1 lemon, sliced in wedges
4 cups rocketarugulaX leaves
4 tablespoons balsamic vinaigrette (made with 2 parts balsamic vinegar to 1 part oil)
4 slices crusty bread
Total fat 13g
Saturated fat 2g
Dietary fibre 11g
1 Cook onion and garlic in oil over a medium heat until softened. Add paprika, chilli flakes, tomatoes, stock and ½ cup water. Bring to the boil, then simmer for 5 minutes.
2 Cook spaghetti in boiling salted water until tender, drain, retaining a little of the cooking water and return to pan.
3 Add seafood mix to tomato sauce and cook for 3 minutes. Add parsley and a squeeze of lemon. Adjust seasoning to taste. Add prepared mussels, cover with a lid and cook for a final 2 minutes. Discard any mussels that remain closed. Adjust seasoning.
4 Place a serving of spaghetti on each plate with the sauce and mussels. Serve with lemon wedges, rocket with dressing and crusty bread.
For a thicker sauce, mix 2 teaspoons cornflour with a little water to make a paste and then add to the pan after cooking for 3 minutes. Stir until thickened.
Use packaged lemon juice if you don’t have fresh lemons.
Make it gluten free: Use gluten-free spaghetti and bread and check smoked paprika and chicken stock are gluten free. If thickening, check cornflour is gluten free.
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