Tigernut (Yellow Nutsedge) Creamy Pasta By Chef Philla
This creamy pasta is a great simple way to utilise Tigernut also known as Yellow Nutsedge.
Why tigernut?
🌱 An opportunity crop: Tigernut thrives in poor soils and dry climates, giving farmers—especially smallholders—a resilient, low-input crop that supports livelihoods.
💧 Drought-resilient: It grows with minimal water, making it a powerful ally in a changing climate.
🌾 Diverse + nutrient-rich: High in fiber, naturally sweet, and gluten-free, tigernut brings both health and biodiversity back to our plates.
Ingredients:
- For the Tigernut Cooking Cream
- 1½ cups tigernut milk (freshly squeezed)
- ½ tbsp cornstarch
- 1 tbsp olive oil
- For the rest
- 250g penne pasta
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cup sliced mushrooms
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method:
Cook the Pasta
Bring a pot of salted water to a boil. Add the 250g penne pasta and cook until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
Tigernut Cooking Cream
In a small bowl, mix the cornstarch with 2 tbsp of the tigernut milk to form a smooth slurry.
In a saucepan, add the remaining tigernut milk and 1 tbsp olive oil. Place over low heat and whisk in the cornstarch slurry.
Let it simmer gently until slightly thickened. (If it becomes too thick, add a little Tigernut milk.)
Cook the Mushroom & Aromatics
In a pan, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté.
Add sliced mushrooms and cook until tender and lightly browned. Season with salt and black pepper.
Pour the tigernut cream into the pan with the mushrooms.Stir and let everything simmer together
Add the cooked pasta and toss to coat evenly.
If the sauce is too thick, loosen with a little pasta water until silky.
Garnish with freshly chopped parsley Finish with a drizzle of olive oil.
