Mushroom, tahini & pistachio pasta

In a large dry pan, toast the pistachios for about 4 minutes until fragrant, then tip into a bowl. Return the pan to a high heat; fry the mushrooms in batches, stirring occasionally, until all the moisture is released. Put all the mushrooms back in the pan with the oil and a pinch of salt, then cook for a further 5-8 minutes, stirring frequently, until golden. Remove the pan from the heat and set aside.

Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions, reserving some of the cooking water before draining. While the pasta is cooking, roughly chop ¼ of the toasted pistachios and set aside. Put the remainder in a blender with the thyme, garlic, tahini and 100ml warm water, then season and whizz until smooth. Add a little more water, if needed.

Set the mushroom pan over a medium-high heat and stir in the tahini sauce. Cook, stirring, for a couple of minutes until coated. Add the drained pasta with some of the reserved pasta water and mix well. Season and scatter with the reserved pistachios and extra thyme leaves.