I don’t know about you, but I love a good bowl of pasta, and this creamy tahini mushroom recipe is one of my new favourites! The creaminess doesn’t actually come from any cream, but a mixture of tahini, lemon and garlic mixed with a little water to thin it out. Stirred through wholewheat pasta (or your favourite pasta) with sautéed mushrooms, rocket and chilli and you’ve got one delicious lunch or dinner (or both) on your hands!
Creamy tahini mushroom pastaPrint This
- 500g whole wheat fusilli pasta
- 400g mushrooms, sliced
- 130g tahini
- 1 heaped tbsp nutritional yeast, plus extra for garnish
- Juice from 1 lemon
- 150 ml boiling water
- 2 garlic cloves, crushed
- 1/4 tsp salt
- pinch pepper
- 50g rocket or spinach
- pinch chilli flakes, optional
On a medium heat, bring a large saucepan of water to the boil and add the pasta. Cook for 10 minutes or as per the packet instructions.
Meanwhile, on a medium heat, heat a drizzle of oil to another saucepan and add the mushrooms.
In a bowl, combine the tahini, nutritional yeast, lemon juice, boiling water, crushed garlic, salt and pepper.
Add the tahini sauce to the mushrooms and let simmer to allow the sauce to thicken a little. Stirring occasionally.
Drain and rinse the pasta with cold water before adding to the pan with mushrooms and sauce.
Stir so that everything is thoroughly combined and then take off the heat.
Stir the rocket or spinach through and then split between your 3 lunchboxes. Sprinkle with chilli flakes and more nutritional yeast, if you like.