Ingredients
Handful of toasted sesame seeds
Large pinch of toasted chilli flakes
850g button or chestnut mushrooms, chopped
- A splash of rapeseed oil
- 6 cloves of garlic, chopped
- 4 tbsp soy sauce
- 3 tbsp harissa
- 2 tbsp tahini
- 1 tsp cinnamon
- 2 tsp cumin
- 1 tsp black pepper
- 8 spring onions, finely chopped
- 1 handful of fresh coriander, torn into big pieces
- 300g water
- 300g milk
- 400g fusilli pasta
Step by Step Instructions
Step 1
Heat a large frying pan and dry fry the mushrooms until they release their juices and then add the oil, reduce the heat and add the garlic.
Step 2
Add all the spices and cook for 5 mins before adding the cooked pasta. If you want the dish to be more soup-like or served as a hot pasta dish, add the milk and water here and bring to a boil. If you want your dish to be a salad-style meal, simply add the spring onions and coriander leaves and serve.
