Spaghetti with roasted tomato and mushroom sauce

Name: Spaghetti with roasted tomato and mushroom sauce
Total time: 2400 s
Yield: 2 servings
Cuisine: South African
Ingredients: Spaghetti; Salt; 20 g dried mushrooms (you can use fresh and cut and fry them); 4 tomatoes; Olive oil; 1 onion; 1/2 cup vegetable stock; 50 g tomato paste; Salt; Black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried italian herbs; 1/2 teaspoon paprika; Parmesan cheese optional

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

This is a perfect quick winter warmer meal 😍😍

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

This is a perfect quick winter warmer meal 😍😍

Saved

Ingredients

40 minutes

2 servings

Spaghetti
Salt
20 gdried mushrooms (you can use fresh and cut and fry them)
4tomatoes
Olive oil
1onion
1/2 cupvegetable stock
50 gtomato paste
Salt
Black pepper
1/2 teaspoondried oregano
1/2 teaspoondried italian herbs
1/2 teaspoonpaprika
Parmesan cheese optional

Saved

Steps

40 minutes

1

Preheat the oven to 220°C
2

Bring a pot of water to a boil. Add a bit of salt. Add you spaghetti and simmer for 10 to 15 minutes or until cooked.
3

Drain your spaghetti and drizzle olive oil over. Keep warm until you serve.
4

Cut the tomatoes in half. Place on a roasting pan and drizzle with olive oil. Roast in the 220°C oven for 10-15 minutes.
5

Soak the mushrooms in boiling water.
6

Chop the onion. Drizzle olive oil in a pan and fry until translucent.
7

Strain the mushroom but keep the liquid for flavour.
8

Add the mushrooms to the onions and fry.
9

Add the roasted tomatoes and fry.
10

Add the vegetable stock and tomato paste.
11

Season with salt, black pepper, dried oregano, dried Italian herbs and paprika. Cook for a few minutes.
12

Grate parmesan cheese over before serving.