Sweet & Sticky Mushroom Tagliatelle
This quick pasta dish was super easy to make and a joy to eat. The key to this dish is our one pot pantry soy glaze made with sugar, spice and everything nice. We opted for our organic wholewheat tagliatelle which was the perfect choice but you can use any pasta or rice instead. To garnish; chopped blanched peanuts, spring onions and crushed chillis.
Ingredients
Mushroom Tagliatelle
- Portobello mushrooms
- Wholewheat tagliatelle
- Salt
Sauce
- 6 tsp Sesame oil
- 2 tbsp Garlic powder
- 2 tsp Ginger powder
- 160 ml Tamari soy sauce
- 6 tbsp Agave syrup
- 6 tbsp Palm sugar
- 4 tbsp Apple cider vinegar
- Pinch of Chilli flakes
Garnish
- Blanched peanuts
- Spring onions (finely sliced)
- Chilli flakes
Method
- Put medium pot of water to boil for the tagliatelle
- Put all the ingredients for the sauce into a pan
- Gently bring the sauce to boil
- Reduce the heat as the liquid starts to thicken (should be able to coat the back of the spoon)
- Add salt to the water with the tagliatelle
- Cut the mushrooms into medium slices
- Add 2 tbsp of sesame oil to a pan and fry the mushrooms
- Season the mushrooms with a pinch of salt and let them cook for 4-5 min
- Add 2tbsp of the sweet sticky sauce to the mushrooms and mix until coated and cook another 2 min
- Drain the tagliatelle when cooked to a perfect consistency
- Garnish with chopped peanuts, spring onion and chilli