Meatless Monday – Spicy mushrooms on Tagliatelle pasta
Mushrooms are great to have in your balanced diet when you're a vegetarian. So, this recipe is sure to become a firm favourite.
Serves 4 – 6
You’ll need: 500g mixed mushrooms (portobello, baby, button, oyster etc.); 45ml oil; 10 baby onions, halved; 2 cloves garlic, crushed; 15ml minced ginger; 1 fresh red chilli, chopped; 5ml turmeric; 5ml ground coriander; 10ml medium curry powder; 500g ripe mixed-colour baby tomatoes; 1 can (400g) coconut milk; 2 limes; 400g Fatti’s & Moni’s Spinach Tagliatelle; 1 bunch of fresh oregano.
How to:
Roughly chop some of the mushrooms, keeping the smaller ones whole.
Heat butter in a large frying pan and sauté mushrooms over medium heat for 5 to 8 minutes, until nutty and golden.
Heat oil in a large saucepan, add onions, garlic, ginger, chillies, turmeric, coriander and curry powder. Toss for 2 minutes, stirring continuously, until the spices are toasted and fragrant.
Add mushrooms, tomatoes and coconut milk, stir to combine and season well with salt and black pepper. Simmer gently for 30 minutes.
Add the tagliatelle to a large pan with rapidly boiling water, cook until just tender. Drain and keep warm.
Serve mushroom stew in individual bowls over pasta, garnish with coriander leaves. Cut the limes into wedges and squeeze over mushrooms.
* Recipe & image by Fatti’s & Moni’s.
