Garlic mushroom & tahini pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 300g chestnut mushrooms
- 2 tbsp olive oilfor frying plus extra for drizzling
- 1 tbsp garlic granules
- 1 tsp dried oregano
- 1 tsp pul biber
- 2 heaped tbsp light tahini
- 3 tbsp light soy sauce
- 150-200g tagliatelle, spaghetti or linguine
Nutrition: per serving
- kcal515
- fat19g
- saturates3g
- carbs63g
- sugars6glow
- fibre8g
- protein19g
- salt3.23g
Method
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.
step 2
Meanwhile, cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water.
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.
