I’m a huge fan of pasta, but sometimes Italian pastas can be a bit heavy (i.e. Bolognese), and I love a lighter option. That’s why Japanese pastas can be so fun, like this mushroom pasta! It’s easy to make, perfect for the warmer months, and you can have it ready within minutes!
| Ingredients | Measurements |
| Pasta | Your preference, I do one handful |
| Olive Oil | 2 tablespoons |
| Salt | 5 tablespoons (for salting water) |
| Butter | 2 tablespoons |
| Black pepper | To taste |
| Mushrooms | 5 to 6 of your favorite variety |
| Garlic | Two cloves |
- Boil a pot of hot water, throw in your salt, bring to a boil. Afterwards, put in your pasta and boil according to the label’s ideal time. Typically it’s about seven to ten minutes. Afterwards, strain and set it aside.
2. Slice your garlic cloves into thin pieces and heat up your olive oil and butter over medium heat (olive oil and butter both heat up very quickly). Stir fry the garlic pieces until lightly browned and then throw in your mushrooms.
3. Pour in your soy sauce and then toss in your pasta. Toss the pasta with the mushrooms and sauce, season with black pepper, and you’re ready to serve!
I make this whenever I’m crunched for time (but craving something healthy and delicious). It’s very difficult to mess up this recipe, so feel free to experiment with your own ingredient measurements! This will serve about one to two people (one for me since I eat a lot lol).
Enjoy!
xo
Darling
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