Friday, 28 September 2018

Paleo Sesame Fusilli with Garlic Mushrooms

Did you know you can buy paleo pasta online? It's fantastic stuff. I make a delicious bowl of fusilli tossed in garlic mushrooms and butter. 
Totally gluten free, classic comfort food. 

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By now, you'll know that I'm a huge fan of Nomad Health's paleo pasta. They make so many different types. You can get ones with flaxseed, sesame, green banana flour... honestly, check them out - they are low carb, low sugar and gluten and soy free - and although I wouldn't eat them 4-5 times a week, like I used to with regular pasta, they're a great idea for lunch or for the odd occasion. I love them. 

They sent me some of their pastas to try, so I made this, using their sesame flour pasta. 

Now, I would say that I've found the sesame pasta in particular can easily break up once cooked, but the secret is to cook for the minimum amount of time, and also don't stir the pasta too much while cooking. It's light and has a firm texture (if it's not overcooked) with a slight nutty flavour. I knew straight away that golden, caramelised mushrooms would work well with a nutty pasta, so I made something I've always loved. 

The magic trio of mushrooms, garlic and parsley. Oh, and butter. Quite a bit of butter. 


paleo grain free pasta in a bowl with garlic mushrooms and parsley


If you're dairy-free, feel free to fry the mushrooms in mild, unflavoured coconut oil, olive oil or avocado oil. Ghee would work, too. 

The only thing about this recipe that is non-negotiable, apart from the cooking of the pasta, is the mushrooms. Honestly, sizzle them until golden and have some caramelised spots. The liquid naturally released by the mushrooms will evaporate and you'll have mushrooms with such an incredible, deep flavour. You'll never cook mushrooms any other way again.


paleo grain free pasta in a bowl with garlic mushrooms and parsley


Paleo Sesame Fusilli with Garlic Mushrooms
Serves 2-3, depending on appetite
Ingredients
250g Nomad's Sesame Flour Fusilli Pasta
pinch of salt
1 heaped tablespoon butter 
250g chestnut mushrooms, cleaned, trimmed and sliced
1 garlic clove, peeled and chopped finely
2 tsp finely chopped parsley
1 tsp olive oil

Method
Bring a saucepan of water to the boil and add a little pinch of salt. Once boiling, tip in the Nomad sesame seed flour pasta and allow to cook for just 3-5 minutes only. Check immediately after 3, and if it's tender, with a little bite, drain at once, carefully, in a colander. 

Heat the butter in a large frying pan on a medium heat and add the mushrooms. Turn up the heat a little, to evaporate any juices the mushrooms release as they cook. The mushroom slices will then caramelise a little in the butter. Once the mushrooms are a good golden colour - again, control the heat so nothing burns - add the garlic and parsley and toss together, adding the olive oil. 

Tip in the pasta, and mix well so the pasta is well coated in the butter, garlic and mushrooms. Serve the pasta in warmed bowls. 

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Made this recipe? I'd love to see! Tag me in @joromerofood on Instagram!





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