Spaghetti with garlic mushrooms & prosciutto

Serves 4 Prep 15 mins Cook 20 mins

90g pack prosciutto

1 tsp rapeseed oil

2 red onions, halved and thinly sliced 6 garlic cloves, chopped

175g wholemeal spaghetti

400g flat mushrooms, chopped

1 tbsp chopped tarragon or thyme leaves 25g walnut pieces

2 handfuls of parsley, chopped

1 Heat a large non-stick frying pan and fry the prosciutto in batches until crisp. Set aside. Pour the oil in the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden. 2 Cook the spaghetti following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.

3 Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.

PER SERVING 322 kcals, fat 9g, saturates 2g,

carbs 39g, sugars 4g, fibre 3g, protein 19g, salt 1.2g