Mushroom Pasta, Yoghurt & Chilli Butter

This is a much easier alternative to the classic Turkish manti (ravioli) dish with all the same flavour. My version uses a mushroom mince sauce, topped with yoghurt and chilli butter made with pul biber or Turkish red pepper flakes (use sweet paprika if you can’t find). It’s a great one pan dish, just use any pasta which collects all that delicious sauce and pile on the toppings.

Serves 4

INGREDIENTS

For the Pasta:

1 onion, finely diced

450g chestnut mushrooms, finely chopped (you can use a food processor)

2 garlic cloves, minced

2 tbsp tomato puree

1 tsp ground cumin

1 tsp paprika

1/4 tsp ground cinnamon

1 tbsp balsamic vinegar

1 tsp maple syrup

1 400g tin black lentils, drained and rinsed

300g conchiglie pasta or other pasta

1l vegetable stock

25g fresh parsley, chopped

Zest of 1 lemon

For the Chilli Butter:

75g unsalted butter

1 tbsp extra virgin olive oil

1 tbsp aleppo pepper (pul biber)

½ tsp sea salt flakes

1/2 lemon, juice

To serve:

150g thick greek yoghurt

100g hellim (halloumi cheese), finely grated

1 tsp dried mint

Toasted pine nuts

METHOD

Heat 1 tbsp olive oil in a frying pan and cook the diced onions for 5 minutes over a medium heat until softened and translucent. Add the mushrooms for 10-12 minutes until they are softened and caramelised. Add the garlic, cumin, paprika, cinnamon, and tomato puree and cook for another 2 minutes. Str through the balsamic vinegar and lentils. Add the pasta to the pan with the stock, bring to a simmer for 10 minutes, giving it an occasional stir until the pasta is cooked to al dente. Take off the heat and cover with a lid to sit for 5 minutes to thicken in the sauce. Stir through the parsley and lemon zest. Taste to season with salt and pepper.
In a small frying pan, melt the butter until it begins to foam, then add the olive oil, aleppo pepper and salt. Take off the heat.
Mix the halloumi and mint together in a bowl ready to serve. Divide the pasta between bowls and top with the mint halloumi. Dollop over the yoghurt and drizzle the butter. Scatter over the pine nuts to serve.