This is such an easy meal to make after a long and tedious Monday. I've used this recipe for Spicy Spaghetti and Garlic Mushrooms before, but I needed to use up some creme fraiche and spinach as well as the celery, chilli and onion.
100 ml boiled water
2 sticks celery
1 red chilli
pack of mushrooms
3 small cloves garlic
Chop the garlic and mushrooms and fry until browned. Remove them from the pan and set aside.
While the mushrooms and garlic are cooking chop the onion, chilli and celery, then when the mushrooms are done add them to the pan with more oil if necessary. Let these cook off then add the tinned tomatoes, I added some extra water too to make more of a sauce.
Bring the pan to the boil and then cook for 5 minutes. Add the spinach to wilt in the sauce, and add the mushrooms back to the pan. Put the spaghetti in a pan of boiling water to cook. After 3 minutes add the crème fraiche to the sauce and mix in.
Drain the spaghetti when cooked and add it to the sauce, mix it through ensuring it's fully coated with the sauce and vegetables.
Serve with a generous helping of parmeasan and a side salad.