Tahini Mushroom Fusilli
- Super simple
- 0:20 m
- 15 ingredients
Need a no-fuss dinner that’s easy and hits the spot? This mushroom fusilli has got you. It’s the ultimate mid-week meal—super simple, barely any effort, but still totally delicious. You’ve got mushrooms, pasta, and a light sauce—nothing fancy, just good food that’s ready in no time. Perfect for when you’re hungry but don’t want to think too hard. Throw it together, and boom—dinner’s sorted.
Serves: 4
Ingredients
For the Pasta
- 2 tbsp olive oil
- 2 tbsp plant-based butter
- 1 red onion
- 500g mushrooms
- 4 sprigs of fresh rosemary
- 8 sprigs fresh thyme
- 1 bay leaf
- 4 cloves of garlic
- 125ml white wine
- 2 tbsp nutritional yeast
- 3 tbsp miso paste
- 5 tbsp runny tahini
- 500g fusilli pasta
- 100g baby spinach
- salt and pepper to taste
To Serve
- nutritional yeast
- 10g chives
- olive oil
Before you start
Large pan | Large deep frying pan
Step 1
Prepare the ingredients
- Quarter the mushrooms
- Peel, trim and dice the onion
- Peel and grate the garlic
Ingredients
- 1 red onion
- 500g mushrooms
- 4 cloves of garlic
Step 2
Cook the mushrooms
- Warm the olive oil and butter in the deep frying pan over medium heat
- Add the onions and a pinch of salt and fry for 3-4 minutes
- Add the mushrooms, rosemary, thyme, bay leaf and garlic to the pan and stir into the onions for 4-5 minutes until they start to soften and sweat down
Ingredients
- 2 tbsp olive oil
- 2 tbsp plant-based butter
- 4 sprigs of fresh rosemary
- 8 sprigs fresh thyme
- 1 bay leaf
Step 3
Prepare the pasta
- Cook the pasta according to packet instructions in a large pot of boiling salted water
Ingredients
- 500g fusilli pasta
Step 4
Finish the mushrooms
- Turn the heat of the mushrooms up, pour in the white wine and cook off the alcohol
- Add the nutritional yeast, miso and tahini to the pan and stir to combine
- Add two ladles of the pasta water and stir to create a creamy sauce (add more pasta water to reached desired consistency)
- Taste and season to perfection with pepper and brown sugar
Ingredients
- 125ml white wine
- 2 tbsp nutritional yeast
- 3 tbsp miso paste
- 5 tbsp runny tahini
- salt and pepper to taste
Step 5
Finish and serve
- Remove the thyme, rosemary and bay leaf from the pan
- Drain the pasta into a colander and pour into the frying pan
- Throw in the spinach, fold to combine, spoon into serving bowls, season with nutritional yeast, olive oil a few chopped chives and serve immediately
Ingredients
- 100g baby spinach
- nutritional yeast
- 10g chives
- olive oil