Dumpling Orecchiette

This is the ultimate fusion between the two best carby dishes, dumplings and pasta. It shouldn't work, but it really does.

10 minutes prep

20 minutes cook

Serves 2-3

Mia Jacobs
IMG_2611 3.jpg

Ingredients

    The pasta
  • 150gclosed cup mushrooms, roughly chopped into small pieces
  • 3spring onions (white part only), thinly sliced
  • 3garlic cloves, thinly sliced
  • a knobginger, peeled and grated
  • 2vegan sausages, skin removed
  • 1/4 tspChinese 5 spice
  • a pinchground Sichuan pepper
  • 1/4 tspwhite pepper
  • 1 tbspsoy sauce
  • 5 stalkstenderstem broccoli, finely chopped
  • 1 tbspnutritional yeast
  • 1/2lemon, juice
  • to tastevegan parmesan
  • to tastesalt and freshly cracked black pepper
  • 150gOrecchiette
  • 1-2 tbspgood quality olive oil
  • a splashsesame oil
    • To serve
  • to tastecrispy chilli oil
  • to tastevegan parmesan or nutritional yeast

This one is for lovers of dumplings and pasta. Both phenomenal in their own rights but together... it shouldn't work but it really does. Lots of lovely aromatics tumbled into golden mushrooms and vegan sausages with al dente pasta and a showering of vegan parmesan. Can't beat it.

Method

  • Cook the orecchiette in salted boiling water for a few minutes less than suggested on packet instructions. Reserve 150-200ml pasta water for later.
  • Heat 1 tbsp olive oil and a splash of sesame oil in a frying pan big enough to hold the pasta. Once hot at the chopped mushrooms and fry until golden and all moisture has evaporated.
  • Add in the aromatics (the garlic, ginger and spring onions) and toss into the mushrooms. Fry for a minute or so then break the sausages into small pieces and place directly into the pan.
  • Add in the five spice, ground Sichuan pepper and white pepper then mix together. Fry over a medium heat until everything is fragrant and the sausages are beginning to brown, around 4-5 minutes, adding more olive oil as needed.
  • Add the broccoli, the nutritional yeast and lemon juice and fry until the broccoli softens but still has bite.
  • Addthe pasta along with some pasta water and stir to emulsify and create a sauce. Season to taste with salt and freshly cracked black pepper. Serve drizzled with chilli oil and topped with more vegan parmesan.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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