Butter Shoyu Maitake Pasta

Instructions:

1. Start boiling water for cooking pasta. Once the pasta water is boiling, salt the water and start cooking pasta of your choice (spaghetti or thin spaghetti) according to the instructions on the package. Reserve pasta cooking water.

2. While the pasta is cooking, prepare the rest. Heat up a frying pan at medium high heat. Pour extra virgin olive oil and unsalted vegan butter then add garlic. Cook for 1-2 minutes until fragrant.

3. Add maitake mushrooms and cook for 3-4 minutes until slightly browned.

4. Reduce the heat to medium and add the pasta cooking water, sake and soy sauce. Stir and continue to cook until pasta is done.

5. Once the pasta is cooked, drain well and transfer to the pan. Add black pepper and give a quick toss. Adjust the seasoning with extra sea salt if necessary.

6. To serve, top it with scallion and drizzle some extra virgin olive oil. Optionally, garnish with kizami nori.

Butter Shoyu Maitake Pasta from plantbasedmatters.com

Serves: 2 

Ingredients:

Cooking Pasta

• 3 qt water

• 2 tbsp sea salt

• 8 oz dried spaghetti or thin spaghetti

The Rest

• 1 tbsp extra virgin olive oil plus more for serving

• 1 tbsp unsalted butter

• 2 cloves garlic minced

• 8 oz maitake mushrooms shredded into small pieces (trim off the bottom if needed)

• 1/4 tsp sea salt plus more for adjusting seasoning

• 1/2 cup pasta cooking water

• 1 tbsp sake

• 1 tbsp mirin

• 1 tbsp soy sauce adjust to taste

• 1/4 tsp black pepper

• 1 scallion finely chopped

Optional Topping

• Kizami nori seaweed, shredded