All In One Mushroom Ragù Spaghetti W. Caprese Salad & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Added chicken? Cook at 220°C / 200°C (fan) / Gas 7 for 18–20 mins

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Grate your white cup mushrooms, then peel and grate your garlic

Add the grated mushrooms, grated garlic and a knob of butter to the dish

Add your tomato paste and give everything a good mix up

Add your chopped tomatoes, vegetable stock mix, balsamic vinegar, dried oregano and 650ml [845ml] [1.1L] boiled water and give everything a good mix up

Bring to the boil over a high heat, season generously with salt and pepper, then cover with a lid and put the dish in the oven for an initial 30 min – this is your mushroom ragù

After 30 min, remove the mushroom ragù from the oven and give it a good stir

Break your pasta in half and add it to the dish, giving everything a good mix up to separate the strands

Return the dish to the oven and cook, covered, for a final 25 min or until the pasta is tender – this is your all in one mushroom ragù pasta

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the ragù is almost done, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Chop your tomato[es] in half and add them to a bowl

Roughly tear the drained mozzarella and basil over the top

Drizzle with olive oil and season with salt and pepper – this is your caprese salad