Spelt Spaghetti with Spicy Sesame Mushrooms

Name: Spelt Spaghetti with Spicy Sesame Mushrooms
Total time: 25 min
Yield: 2 servings
Ingredients: 15 ml vegetable oil; 60 g spring onions; 300 g chestnut mushrooms; 5.6 g sesame seeds; 10 g garlic; 30 ml soy sauce; 10 ml toasted sesame oil; 0.25 tsp dried chilli flakes; 0.5 ea unwaxed lemon; 200 g spelt spaghetti; 25 g flat-leaf parsley

Recipe from Nigella · original post · full recipe on nigella.com

Spelt spaghetti tossed with chestnut mushrooms in a soy, sesame, chilli and lemon sauce. Soba noodles work too, and leftovers make a cold noodle salad for lunch.

Serves 2 25 min

VeganDairy freePastaSpicy

Ingredients

vegetable oil15 ml
spring onions — about 4, finely chopped60 g
chestnut mushrooms — sliced300 g
sesame seeds — 2 tsp5.6 g
garlic — 2 cloves; peeled and minced10 g
soy sauce30 ml
toasted sesame oil — 2 tsp10 ml
dried chilli flakes0.25 tsp
unwaxed lemon — zested and 15 ml juice squeezed0.5 ea
spelt spaghetti200 g
flat-leaf parsley — finely chopped25 g

Method

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
Gluten-Free Spaghetti with Spicy Sesame Mushrooms
- 30 ml Tamari instead of soy sauce
- 200 g Gluten-free spaghetti instead of spelt spaghetti
Cook the gluten-free spaghetti for the time on the pack and toss it into the sauce straight away with a little more pasta water, as it absorbs more.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

vegetable oil · 15 ml
spring onions · 60 g
chestnut mushrooms · 300 g
sesame seeds · 5.6 g
garlic · 10 g
soy sauce · 30 ml
toasted sesame oil · 10 ml
dried chilli flakes · 0.25 tsp
unwaxed lemon · 0.5 items
spelt spaghetti · 200 g
flat-leaf parsley · 25 g

Put a large pan of water on to heat for the spaghetti. When it has almost come to the boil, start the sauce.
Warm the vegetable oil in a wide lidded pan (large enough to take the pasta later), add the spring onions and stir for a minute until vibrantly green.
Add the sliced mushrooms and cook for 3–4 minutes over a medium-high heat, turning them frequently.
Add the sesame seeds, garlic, soy sauce, sesame oil, chilli flakes, lemon zest and 15 ml lemon juice and stir together, then clamp on the lid and simmer on a low heat for 5 minutes, until the mushrooms are soft.
Once the water is boiling, salt it generously and cook the spaghetti according to the packet, testing a few minutes early. If the mushrooms are ready first, turn off the heat and leave them on the hob.
Lift the cooked spaghetti straight into the mushroom pan with tongs and toss with most of the parsley, adding a little pasta water, spoonful by spoonful, to help the sauce cohere.
Divide into bowls and sprinkle with the remaining parsley.