Garlic Mushroom and Tahini Pasta
by Cherrypick
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.
Method
Based on 2 servings, adjust as needed.
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 if using or sweet paprika, 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.
- Ingredients
- Based on 2 servings
-
300g Chestnut Mushrooms, chopped finely 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
2 heaped tbsp Light Tahini 1x Sainsbury's Tahini, Inspired to Cook 300g -
200g Tagliatelle, spaghetti or linguine 1x Sainsbury's Tagliatelle Pasta 500g -
1tsp Pul Biber, or sweet paprika 1x Prymat Sweet Paprika 20g -
1tbsp Garlic Granules 1x Sainsbury's Garlic Granules 58g -
2tbsp Olive Oil, for frying plus extra for drizzling 1x Sainsbury's Olive Oil 500ml -
1tsp Dried Oregano 1x Sainsbury's Oregano 12g -
3tbsp Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml