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.
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.
