Prepare the turnips by peeling and slicing them thinly. Separate the leaves and chop them finely.

Heat olive oil in a large pan over medium heat. Add the turnip slices and shimeji mushrooms, sautéing until softened.

Add water, milk, consomme powder, and bring the mixture to a gentle boil.

Add spaghetti directly into the pan and cook according to package instructions, stirring occasionally.

Once the spaghetti is cooked, reduce the heat and stir in mayonnaise, butter, and tarako. Mix until creamy and well combined.

Season with salt, pepper, and sprinkle aonori on top. Add chopped turnip leaves and mix gently.