Shiitake Mushroom Wafu Pasta with Soy Butter Sauce
Wafu Pasta with Shiitake Mushrooms in a Soy Butter Garlic Sauce is a delightful fusion of Japanese and Italian cuisines. This dish brings together the umami flavors of soy sauce and shiitake mushrooms with the creamy richness of butter and the aromatic punch of garlic. Perfect for a quick weeknight dinner or a special meal, this recipe is both comforting and sophisticated.
Ingredients
- 8 Oz Linguine Pasta
- 1 Tbsp. Salt
- 8 Oz Shiitake Mushrooms
- 8 Oz Shimeji Mushrooms
- 4 Oz Maitake Mushrooms
- 2 Tbsp. Extra Virgin Olive Oil
- 4 Garlic minced
- 1 Tsp. Black Pepper ground
- 4 Tbsp. Vegan Butter
- 4 Tbsp. Soy Sauce
- ½ Cup Pasta Water
- Parsley freshly chopped
Equipment
Instructions
- Boil the Linguine in half the recommended amount of water and cook to al dente. Save one cup of Pasta water. Only need half, but better to have extra.
- In a large pan over medium low heat, add the Olive Oil and Garlic. Sauté until the Garlic is softened.
- Add the ground Black Pepper, and the Mushrooms and sauté until all the water evaporates and the Mushrooms are golden.
- Add the Butter and let it melt half-way, and then add the Soy Sauce. Stir to combine with Mushrooms. Allow the Mushroom to soak the sauce, and the sauce to bubble.
- Add the Pasta water, and allow it to thicken slightly and form the sauce.
- Add the cooked Pasta, and stir to combine.
- Take it off the heat and garnished with chopped Parsley.
- Serve and Enjoy :)
Notes
- Vegetable Options: Feel free to add other vegetables like bell peppers or spinach for added nutrition.
- Protein Addition: Add tofu or chicken for extra protein.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Video
Nutrition
Serving: 1ServingCalories: 450kcal
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