Quick Spaghetti with Mushrooms

Early retirement is a wonderful thing - I have as much time as I like to faff about in the kitchen to my heart's content! When I was at work it was a different matter though, I was always on the lookout for superfast meals. By the time I got home, tired and stressed, I could just about manage 30 mins in the kitchen before collapsing on the sofa in a heap!

This is a really good weeknight meal - it's quick, filling and tasty. From start to finish it should take about 20 minutes; nearly as quick as going for a takeaway, but a lot cheaper and you'll know exactly what's in it!

1 tin chopped tomatoes
1 dsp tomato puree
50ml red wine
1/2 tsp dried mixed herbs
1tbsp olive oil
4 shallots, peeled and quartered
200gm chestnut mushrooms, sliced
2 cloves garlic, sliced thinly
200gm spaghetti
25gm pine nuts, toasted
50gm 'parmesan-style' cheese

Put the tomatoes, puree, red wine and herbs in a small pan and bring to the boil; simmer for 15 minutes until reduced and thickened. Fry the shallots and mushrooms in the olive oil until golden, adding the garlic for the last minute or so of the cooking time. Meanwhile, cook the spaghetti in plenty of boiling water until al dente and toast the pine nuts.

Drain the spaghetti, mix with the hot tomato sauce and divide between two warmed pasta bowls; top with the garlicky onions and mushrooms, sprinkle with the pine nuts and serve with a bowl of 'parmesan' for sprinkling.

Serves 2