Sesame-Garlic Mushroom Pappardelle

Instructions

1. Prep the Mushrooms

   6 min hands-on25 min waiting

   • Preheat the oven to 200°C (400°F).
   • Tear the mushrooms into thin, uneven strips and spread on a baking tray.
   • Drizzle with olive oil, season with salt and pepper, and toss to coat.
   • Roast for 20-25 minutes, flipping halfway, until golden-brown and crispy.

2. Cook the Pasta

   1 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Cook the pasta until just before al dente.
   • Reserve some pasta water, then drain and set aside.

3. Prepare the Sauce

   3 min hands-on

   • In a blender, combine cilantro, olive oil, garlic, ginger, scallions, cumin, soy sauce, vinegar, and water.
   • Blend until smooth and set aside.

4. Finish the Mushrooms

   2 min hands-on3 min waiting

   • Remove mushrooms from the oven.
   • Drizzle with soy sauce and vinegar, sprinkle with cumin, and toss.
   • Roast for another 2-3 minutes.

5. Cook the Sauce

   5 min hands-on

   • Heat olive oil in the pasta pot over medium heat.
   • Add the blended sauce and cook until it thickens and deepens in color.

6. Combine Pasta and Sauce

   3 min hands-on

   • Add pasta to the sauce and toss to coat.
   • Adjust with reserved pasta water for desired consistency.
   • Season with salt and pepper to taste.

7. Plate and Garnish

   2 min hands-on

   • Divide pasta among plates.
   • Top with roasted mushrooms, sliced scallions, and sesame seeds.
   • Cooking tips:
   • Tear mushrooms into irregular shapes for better texture and crispy edges.
   • Toast cumin seeds in a dry pan for a more intense flavor.
   • Scrape down the sides of the blender to ensure even incorporation.
   • Reserve extra pasta water to adjust sauce consistency while plating.
   • Add chili flakes or fresh chili for a spicier kick.