Tahini Mushroom Pasta
Rated 4.3 stars by 8 users
Servings
4-6
Cook Time
20 minutes
Ingredients
2–3 Tbsp olive oil, divided
2 shallots, sliced
1½ lb wild mushrooms (shiitake, cremini, oyster), torn or thinly sliced
2–3 tsp sherry or apple cider vinegar
1 cup vegetable stock
1 lemon, zested and juiced (zest and juice kept separate)
¼ cup parsley, chopped
salt and pepper, to taste
12 oz cooked pasta of choice (trumpet, rigatoni, or similar)
1 cup of reserved pasta water
optional: red pepper flakes
Directions
Heat 1–2 Tbsp olive oil in a large skillet or sauté pan over medium heat. Add shallots and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer shallots to a bowl.
Add another drizzle of olive oil. Working in batches, cook mushrooms over medium to high heat, about 5 minutes for each batch. Too many in a pan and they won’t brown. Place each finished browned batch in the same bowl with the shallots.
Add vinegar to the empty pan and stir for 30 seconds to deglaze, scraping up any browned bits. Pour in vegetable stock and simmer for 4–5 minutes, or until the liquid is slightly reduced.
Remove from heat and whisk in tahini until smooth. Add ½ cup reserved pasta water and whisk until glossy.
Return mushrooms and shallots to the pan, tossing to coat in the sauce. Stir in lemon zest, half the lemon juice, and half of the parsley. Taste and adjust with more lemon juice, salt, or pepper as needed.
Serve over pasta or add cooked noodles directly to the pan with additional pasta water and coat evenly. Garnish with the remaining parsley and a sprinkle of red pepper flakes if desired. Enjoy!
Recipe Note
Bulk this recipe up by adding vegan sausage, chicken, or even stirring in some spinach at the end.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality:All, Fall
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