- Wash the escarole, remove the tougher leaves and chop into pieces. Clean and slice the mushrooms.
- Cook the Fusilli no. 857 to an al dente texture in salted boiling water.
- Meanwhile, heat the oil in a pan and add the minced garlic, letting the flavour infuse. Add the sliced mushrooms and cook for around 5-7 minutes, stirring occasionally, until tender. Add salt and pepper to taste.
- Add the escarole to the pan with the mushrooms and sweat for around 3-4 minutes. Add a pinch of chili pepper. In a bowl, mix the tahini, a tablespoon of soy sauce, a squeeze of lemon juice, and a tablespoon of hot water to loosen the mixture.
- Strain the pasta and add straight to the pan with the mushrooms and escarole. Stir well to mix the ingredients, adding a little pasta cooking water if required to make the sauce creamier. Add the tahini mixture and stir to coat evenly.
- Serve the pasta onto plates, then top with a sprinkling of chopped fresh parsley and a drizzle of extra virgin olive oil.
Fusilliwith escarole, mushrooms and tahini
N. 857
15 min
20 min
4 people
Easy
INGREDIENTS
Organic Italian Wheat Fusilli no. 857 320 g
Escarole 300 g
Fresh button mushrooms 250 g
Tahini 3 tbsp
Garlic clove 1
Lemon, juice 1/2
Soy sauce to taste
Extra virgin olive oil to taste
Chopped parsley to taste
Chilli pepper to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Fusilli
N. 857 - Organic whole wheat
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