Description
A delightful fusion of Japanese miso and Italian pasta, creating an irresistible umami experience with earthy shiitake mushrooms.
Ingredients
Scale
- 2 ounces dry spaghetti
- 1 tablespoon olive oil
- 1 head garlic (sliced)
- 6 red Thai chilies (or any other kind you prefer)
- 1 pinch salt
- 5.3 ounces shiitake mushrooms (sliced)
- 2 tablespoons tahini
- 1/2 tablespoon miso
- 15 cilantro leaves (chopped)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve about a cup of pasta water before draining. Set aside.
- Sauté the Aromatics: In a large skillet, combine the olive oil, sliced garlic, red chilies, and a pinch of salt. Cook over low heat, stirring occasionally, until the garlic softens and turns golden, about 6 minutes.
- Add the Mushrooms: Toss in the sliced shiitake mushrooms. Stir and cook until they’re tender and slightly browned, approximately 4-5 minutes.
- Prepare the Sauce: In a small bowl, mix the tahini, miso, and about 1/2 tablespoon of reserved pasta water until smooth.
- Combine Everything: Add the drained spaghetti and miso-tahini mixture to the skillet. Toss everything together over low heat, adding more pasta water as needed to reach your desired sauciness. Season with salt to taste.
- Garnish and Serve: Plate the pasta and sprinkle with chopped cilantro leaves for a fresh finish. Enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Japanese-Italian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg