096A3270 (2)-min-min.jpg

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