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Kombu Miso Butter Pasta

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Seaweed

    • 10g kombu, thinly sliced

  • Mushroom

    • 🍄 1 pack shimeji mushrooms
    • 🍄 3 shiitake mushrooms, sliced

  • Liquid

    • 💧 500ml water

  • Pasta

    • 🍝 160g spaghetti

  • Canned

    • 🐟 1 can tuna

  • Condiments

    • 1 tbsp miso
    • 🧈 20g butter

  • Optional

    • Shiso leaves, to taste

PASSOS

1

Thinly slice the kombu.

2

Prepare the mushrooms: cut the root of shimeji and separate, slice the shiitake mushrooms thinly.

3

In a frying pan, add water, break the spaghetti in half, and add mushrooms, tuna, and kombu. Cover with a lid and cook over medium heat until boiling, then reduce to low heat and cook as per the pasta package instructions.

4

Dissolve miso into the mixture, add butter, increase the heat, and stir to evaporate excess water.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 50g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use high-quality kombu for a richer umami flavor.This dish can be stored in the fridge for up to 2 days.You can substitute shiso leaves with parsley or omit them entirely.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.