Cook the pasta first according to instructions. I used gluten-free pasta. Make sure to rinse your pasta through cool water once it reaches the right texture to retain that perfect bounce. You can always rinse it through warm-hot water just before serving.
Pan-fry the onions on a low to medium heat in 1 Tbsp of dark sesame oil and a little cooking oil. Once the onions turn golden-brown, add the garlic, waterblommetjies and add salt and white pepper to taste. Add the mushroom slices then cover the pan with a lid for 5-7 minutes, stirring occasionally. Cook until desired texture.
While you wait for it to cook, use a small pot and pan-fry the chorizo slices in 1 Tbsp of dark sesame oil for a few seconds (as soon as the spices and fat dissolves into the oil). Add the chorizo slices, excluding the oil, to the mushrooms and waterblommetjies mix and serve it on top of a pasta heap. Drizzle the chorizo-infused dark sesame oil over the dish.
Recipe reprinted with permission of Butterfingers
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