PASTA AGLIO IN JAPANESE UMAMI STYLE

Main courses

  • Preparation:5 min
  • 20 min
  • Cooking time:15 min
  • people 4 people
Lactose-free
Vegan

Ingredients

Preparation

  1. Bring abundant water to a boil in a big pot, add salt, and cook spaghetti according to the indication.

  2. Put olive oil (2 tbs), garlic & red pepper (both thin round sliced) onto frying pan, start heating over low heat until fragrant.  

  3. Turn up to the medium heat, and lightly sauté the sliced onion and mushrooms with a pinch of salt. Place the lid until it gets steamed and cooked.

  4. Once the vegetables are cooked, add Umami puree, olive oil (2-3 tbs), and cooking liquid of spaghetti (4tbs) and emulsify all together.

  5. Once the spaghetti is cooked, add into 4 after draining, and mix well.

  6. Serve onto the plate and add relish such as Shiso leaves, roasted sesame, or basil.