You already can't go wrong with pasta. And once you throw crispy mushrooms, coriander, spring onions and soy sauce into the mix, you've got yourself a winning mid-week meal.
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Serves
4
For The Sauce:
Coriander
Spring Onion
Cumin Seeds
Garlic
Ginger
Olive Oil
For The Pasta:
Oyster Mushroom
Pappardelle
Soy Sauce
Rice Vinegar
Sichuan Peppercorn
Pasta Water
Spring Onion
Black Sesame Seed
Serves
4
For The Sauce:
Coriander
Spring Onion
Cumin Seeds
Garlic
Ginger
Olive Oil
For The Pasta:
Oyster Mushroom
Pappardelle
Soy Sauce
Rice Vinegar
Sichuan Peppercorn
Pasta Water
Spring Onion
Black Sesame Seed
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Bring a large saucepan of salted water to the boil. Tear the mushrooms into thin strips, put them onto a baking tray and drizzle with olive oil. Season with salt and pepper, then toss together. Bake for 20-25 mins until golden-brown.
Step 2.
Meanwhile, make the sauce. Trim the spring onions and peel the garlic and ginger. Put them into a blender along with the coriander, stalks and all, and the rest of the sauce ingredients. Blend until smooth and set aside.
Step 3.
Lightly crush the Sichuan peppercorns. Trim and thinly slice the remaining spring onions. Once the salted water is boiling, cook the pappardelle for 1 min under al dente, reserving 200ml pasta water.
Step 4.
Once the mushrooms are golden, remove from the oven. Stir through the Sichuan peppercorns, soy sauce and rice vinegar. Return to the oven for 2-3 mins, until evaporated.
Step 5.
Re-use the pasta pan, and pour the sauce into it. Cook over a medium heat until fragrant and deep-green in colour. Toss the pasta through with some pasta water until saucy. Taste and season with salt and pepper.
Step 6.
Share the pasta between plates and top with the mushrooms, sliced spring onions and black sesame seeds.
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