/ Mentaiko Cream Pasta

2


160g
60g
50g
1
1
300ml
20g
1





1. 110g1
2.
3.
4. (1)
5.

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Here is what you'll need!

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Mentaiko Cream Pasta
Servings: 2

INGREDIENTS
160 grams Spaghetti
60 grams Mentaiko (removed from skin)
50 grams Shimeji mushrooms (separated)
1 clove Garlic clove (minced)
1 tablespoon Olive oil
300 milliliters Soy milk
20 grams butter
1 teaspoon Soy sauce

Chopped seaweed
Shiso leaf (chopped)

PREPARATION
1. In well salted water, cook the spaghetti the for one minute less of what indicated in the package. Once cooked strain with a colander.
2. Pour the olive oil and garlic in a frying pan and heat over low heat. When the garlic becomes aromatic add the shimeji mushrooms.
3. Once the mushrooms get tender, add the soy milk and warm while stirring. (Because the soy milk may separate when boiling, heat slowly over low to medium heat.)
4. Add (1), mentaiko, butter, soy sauce, and mix well.
5. Plate the pasta, top with seaweed and shiso leaf, and it's done!
6. Enjoy!

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