Mushroom, tahini & pistachio pasta
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes flat. Earthy mushrooms and nutty tahini create the most luxurious sauce, while pistachios add a delightful crunch and gorgeous color. What I love most is that tahini packs so much protein and healthy fats, making this feel indulgent while actually being really nourishing. The best part? You probably have most of these ingredients already in your pantry, so it's incredibly budget friendly. Fresh thyme and garlic round everything out beautifully, and honestly, the whole thing is so simple that even on my most exhausted evenings, I can get dinner on the table without any fuss.
Ella x
Ingredients
- 75 gramspistachio kernels
- 400 gramsessential cup mushrooms(finely sliced)
- 1 tbspolive oil
- 350 gramsno.1 fusilli bucati
- 20 gramspack thyme(leaves picked, plus extra to serve)
- 2 clove/sgarlic(peeled)
- 4 tbsptahini
Detail level
Instructions
- 1
In a large dry pan, toast the pistachios for about 4 minutes until fragrant, then tip into a bowl. Return the pan to a high heat; fry the mushrooms in batches, stirring occasionally, until all the moisture is released. Put all the mushrooms back in the pan with the oil and a pinch of salt, then cook for a further 5-8 minutes, stirring frequently, until golden. Remove the pan from the heat and set aside.
- 2
Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions, reserving some of the cooking water before draining. While the pasta is cooking, roughly chop ¼ of the toasted pistachios and set aside. Put the remainder in a blender with the thyme, garlic, tahini and 100ml warm water, then season and whizz until smooth. Add a little more water, if needed.
- 3
Set the mushroom pan over a medium-high heat and stir in the tahini sauce. Cook, stirring, for a couple of minutes until coated. Add the drained pasta with some of the reserved pasta water and mix well. Season and scatter with the reserved pistachios and extra thyme leaves.
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