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Kabuto and Aonori Tarako Cream Pasta

Cost $8.5, save $6.5

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $8.5

INGREDIENTS

  • Pasta

    • 🍝 160g spaghetti (1.6mm)

  • Seafood

    • 2 pieces (50g) tarako

  • Vegetables

    • 2 turnips with leaves (160g)
    • 🍄 100g shimeji mushrooms

  • Condiments

    • 1/2 tbsp olive oil
    • 1 tbsp mayonnaise
    • 🧈 10g salted butter
    • 2 tsp aonori (green seaweed powder)
    • 🧂 1/6 tsp salt
    • Pinch of pepper

  • Seasonings

    • 1/2 tsp consomme powder
    • 💧 350ml water
    • 🥛 300ml milk

STEPS

1

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

2

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

3

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

4

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

5

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

6

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

7

Serve the pasta hot and garnish with additional aonori if desired.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 18g
    Protein
  • 55g
    Carbs
  • 15g
    Fats

💡 Tips

Use fresh tarako for a richer flavor.This recipe is low-sodium but still flavorful due to the combination of ingredients.You can substitute aonori with parsley or other herbs if unavailable.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.