Ingredients

The following ingredients have 4 Servings
  • 300 g dried spaghetti
  • 250 g chestnut mushrooms (sliced)
  • 1 medium onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • 1 chicken stock pot
  • 250 ml boiling water (to make up the stock)
  • ½ tsp Worcestershire sauce
  • 3 medium eggs
  • 60 g Parmesan cheese (finely grated)
  • 3 tbsp fat free Greek yoghurt
  • salt and pepper (to taste)
  • low calorie cooking spray
  • 10 g Parmesan cheese (finely grated)
  • 5 g flat leafed parsley (chopped)

Instruction

  • Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring until slightly softened and golden brown.
  • Add the garlic and fry for a further 2 - 3 minutes.
  • Add the mushrooms and fry for 5 minutes, stirring, over a medium heat.
  • Add the stock and Worcestershire sauce and stir. Simmer, uncovered, over a medium heat for about 10 minutes or until the stock has reduced by half. Season to taste with salt and pepper and set aside.
  • Cook the spaghetti in a large pan of boiling water for 9 - 12 minutes, or according to the packet instructions. Drain well and place in a large bowl.
  • Place the eggs in a bowl and beat with a fork until broken up and evenly mixed.
  • Stir in the Parmesan cheese and yoghurt and season to taste.
  • Tip the mushroom mixture and the egg mixture into the bowl of spaghetti and toss to combine well.
  • Serve immediately, garnished with a little Parmesan cheese and chopped flat leaf parsley.