---
title: Mushroom, Tahini & Harissa Spaghetti
image: ./dinner/mushroom-tahini-harissa-spaghetti.jpg
source: Bazaar
tags: vegan
servings: 4
prep time: 15 minutes
cook time: 15 minutes
---

Toast @sesame seeds{} and @chilli flakes{} in a small, dry #frying pan{} over a medium heat for ~{2%minutes}, or until they release their aroma. Remove from the heat and set aside. Put @chestnut mushrooms{1%kg} into the bowl of a food processor and pulse until roughly blitzed, ensuring not to over-process. Alternatively, chop the mushrooms finely by hand.

Heat a #wok{} or large #saucepan{} over a high heat. Add the chopped mushrooms to the dry pan and fry for ~{5%minutes}, or until they have released some moisture and are nicely browned. Add a drizzle of @olive oil{} to the pan, reduce the heat to medium, then add @garlic{6%clove}(thinly sliced) and fry for ~{2%minutes}, or until it is translucent.

Add @ground cinnamon{1.5%tsp}, @ground cumin{2%tsp}, and @coarsely ground black pepper{1%tsp} to the pan and fry for ~{2%minutes}. Now mix in @light soy sauce{4%tbsp}, @rose harissa{3%tbsp}, and @tahini{2%tbsp}. Stir in @boiling water{1%litre} (or @boiling water{500%ml} and @milk{500%ml}), depending on whether you want just enough sauce to coat all the @spaghetti{400%g} or @egg noodles{} (cooked according to the packet instructions), or more of a soup.

Season with @Maldon sea salt flakes{} and extra soy sauce to taste, then increase the heat and bring to the boil. Stir in the cooked noodles, @spring onions{4}(thinly sliced diagonally), and @fresh coriander{30%g}(roughly chopped), and as soon as the noodles have heated through, serve with the toasted sesame seeds and chilli flakes sprinkled on top.