
Garlic mushroom & tahini pasta
- Sabrina Ghayour
Published: September 3, 2024 at 11:37 AM
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Serves 2
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.5 out of 5.24 ratingsRate
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Whip up a quick and comforting bowl of pasta with fried garlic mushrooms and rich tahini for a simple yet indulgent meal – ideal for busy weeknights
Easily doubled
Dairy-free
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
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300g chestnut mushrooms
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2 tbsp olive oil
for frying plus extra for drizzling
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1 tbsp garlic granules
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1 tsp dried oregano
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1 tsp pul biber
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2 heaped tbsp light tahini
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3 tbsp light soy sauce
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150-200g tagliatelle, spaghetti or linguine
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Nutrition: per serving
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kcal515
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fat19g
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saturates3g
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carbs63g
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sugars6g
low
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fibre8g
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protein19g
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salt3.23g
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Method
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step 1
Put the mushrooms in a food processor and pulse briefly until just chopped, but not puréed, or finely chop by hand. Tip the chopped mushrooms into a dry frying pan over a high heat and fry until all the liquid has evaporated and they are beginning to brown. Drizzle the olive oil and turn down the heat to medium-high. Add the garlic granules, oregano and pul biber, and stir well, then add the tahini and just enough water to dissolve the tahini completely. Add the soy sauce, then mix well, season, stir again and set aside.
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step 2
Meanwhile, cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water.
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step 3
Return the pasta to the pan and pour over the mushroom sauce and some of the reserved cooking water. Mix well over a high heat, adding another drizzle of olive oil, if you like. Taste for seasoning, adding a little more water to thin out the sauce, if needed. Serve immediately.
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A star rating of 4.5 out of 5.24 ratings
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