Spicy Garlic Mushroom Pasta
This garlicky mushroom pasta is a fusion dish combining umami-rich Asian flavours with the cosy comfort of a big pile of pasta.
Ingredients
- 1 bundle of your pasta of choice
- 1-2 tbsp cooking oil
- 1-2 tbsp butter
- 1 cup sliced mushrooms (thoroughly washed and dried prior to using)
- 4-5 cloves garlic, minced
- 2-3 tsp gochugaru (crushed red pepper flakes)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetarian oyster sauce
- 2-3 tsp sugar (optional)
- scallions for garnish
Instructions
- Cook the pasta until just shy of al dente. Drain and set aside, reserving the starchy pasta water.
- In the meanwhile, gently heat the cooking oil in a pan. Cook the mushrooms on medium high heat until golden-brown and the mushrooms have released most of their flavour.
- Now add the butter along with minced garlic & chilli flakes/ gochugaru. Stir well to ensure that the mushrooms are evenly coated.
- Stir in the soy sauces, a splash of the vegan oyster sauce, sugar and a ladle of the pasta cooking water. Give it a good mix and let the sauce come to a gentle simmer.
- Once the sauce has thickened , toss in the pasta, mixing well to combine.
- Garnish with scallions and/or chilli oil and dive in!
