Tahini Mushroom Fusilli
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
Ingredients
For the Pasta
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>500g mushrooms<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done>8 sprigs fresh thyme<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>125ml white wine<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>3 tbsp miso paste<item-todo-done><item-todo-done>5 tbsp runny tahini<item-todo-done><item-todo-done>500g fusilli pasta<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Serve
<item-todo-done> nutritional yeast<item-todo-done><item-todo-done>10g chives<item-todo-done><item-todo-done> olive oil<item-todo-done>
Before you start
Large pan | Large deep frying pan
Prepare the ingredients
- Quarter the mushrooms
- Peel, trim and dice the onion
- Peel and grate the garlic
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
Prepare the pasta
- Cook the pasta according to packet instructions in a large pot of boiling salted water
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
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