320g spaghetti1 onion, sliced8 mushrooms, sliced2 canned whole tomatoes 1 pack of S&B chili garlic edamame seasoning mix 1 pitch fresh continental parsley, chopped
Cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente.
Slice the onion and mushroom.
Put 2 canned tomatoes and their juices into a bowl. Break them up into pieces with a spatula.
Put onion, mushroom, tomato and S&B chili garlic edamame seasoning mix in a pan. Then cook over medium heat and bring to a boil.
Transfer the cooked spaghetti to the pan and toss. Stir until the sauce has reduced.
Serve with chopped fresh continental parsley on top.
This soupy curry is a comfort bowl that is just right for a weeknight dinner.
4 45 mins
A quick and healthy meal for any occasion.
4 20 mins
Pan grilled beef served in a spicy soy sauce dressing.
2 30 mins