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Tuna and Shimeji Butter Soy Sauce Pasta

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Pasta

    • 🍝 100g spaghetti

  • Canned Goods

    • 🐟 1 can (70g) water-packed tuna

  • Vegetables

    • 🍄 50g shimeji mushrooms
    • 🧄 1/2 clove minced garlic

  • Seasoning

    • 🧂 1 tbsp soy sauce
    • 🧈 10g salted butter
    • 1/2 tbsp olive oil

  • Garnish

    • 🧅 Chopped green onion, as needed
    • A pinch of shredded nori

PASSOS

1

Trim the root of the shimeji mushrooms and separate them by hand. Mince the garlic.

2

Boil water in a pot, add salt (not listed in ingredients), and cook spaghetti 1 minute less than the package instructions. Reserve 2 tbsp of pasta water and drain the rest.

3

Heat olive oil in a frying pan, add tuna, shimeji mushrooms, and garlic. Sauté over medium heat for 1–2 minutes until the mushrooms soften.

4

Add the cooked spaghetti, butter, reserved pasta water, and soy sauce to the pan. Stir quickly to combine.

5

Plate the pasta and garnish with chopped green onion and shredded nori.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

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

💡 Dicas

You can substitute shimeji mushrooms with other types like button mushrooms.If garlic is too strong for your taste, omit it entirely.For a richer flavor, add a splash of mirin or sake to the sauce.

⚠️ Precauções

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