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Sanma and Mushroom Pasta

Стоимость $8, сохранить $12

Источник: Recommended by CookPal

  • 15 Min
  • 2 Порции
  • $8

ИНГРЕДИЕНТЫ

  • Pasta

    • 🍝 160g spaghetti (1.6mm)

  • Canned Seafood

    • 1 can (100g) sanma in kabayaki sauce

  • Mushrooms

    • 🍄 50g shimeji mushrooms
    • 🍄 100g enoki mushrooms

  • Seasonings

    • 🧄 1 clove garlic, sliced
    • 1/2 tsp sliced red chili
    • 1 tbsp olive oil
    • 🧂 1/4 tsp salt
    • Pinch of pepper

  • Liquid

    • 💧 400ml water

ШАГИ

1

Prepare the mushrooms: cut off the roots of shimeji and separate into small clusters; cut off the roots of enoki and divide into halves, then separate into bite-sized pieces. Slice garlic thinly and remove the core.

2

Heat olive oil, garlic, and chili in a frying pan over low heat until fragrant. Add shimeji and enoki mushrooms, then stir-fry over medium heat until coated with oil.

3

Add water and bring to a boil. Break spaghetti in half and add to the pan. Season with salt and pepper, then cover and cook over medium-low heat, stirring occasionally, for 2 minutes less than the package instructions. Add the sanma can, break it apart, and stir-fry over medium heat for 2 minutes until the liquid evaporates.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

450

Калории

  • 20g
    Белок
  • 60g
    Углеводы
  • 10g
    Жиры

💡 Советы

Use any canned fish if sanma is unavailable.Adjust chili quantity to suit your spice preference.Serve immediately for the best texture and flavor.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.