japanese pasta

<p><em>Quick &amp; easy vegan Napolitan made with spaghetti, onion, garlic, mushrooms, bell pepper and KETCHUP.  Have a taste of one of Japan's most popular pasta dish. </em></p>

Napolitan (Ketchup Spaghetti) ナポリタン

+ 1 tbsp ketchup (105 grams)

tbsp non-dairy milk (45 milliliters)

tbsp Japanese Worcester sauce (15 grams)

spaghetti noodles (200 grams // gluten free if needed)

garlic cloves,

onion, thinly sliced (220 grams)

6-8 button mushrooms, thinly sliced (100 grams)

green bell pepper, thinly sliced (150 grams)

vegan sausages, sliced (200 grams)

tabasco

parsley

Cook the pasta following manufacture's directions on the back.

In the meantime, fry the garlic and onions with some oil (or water for oil-free) in a large pan over medium high heat just until the onions get slightly translucent. Then add in the mushrooms and bell pepper and sauté for 2 minutes. Reduce heat to medium, scoot the vegetables to one side of the pan and cook the sausage on each side for about 1 minute or until you get a bit of browning on it. Then continue to sauté with the rest of the vegetables.

Add all the sauce ingredients and mix it with the rest of the ingredients. Then add the pasta and toss with everything using tongs (this helps the pasta not clump up and break). Season with salt and pepper, to taste.

If the pasta looks dry, add in 1 tbsp of pasta cooking water to loosen the noodles.

Serve immediately with tabasco sauce, vegan parmesan cheese and parsley. Enjoy!

Tweaked it a little because I didn't have all the ingredients at home. Made it with shell pasta and used onion, peppers, eggplant and baby spinach for the vegetables.  Drizzled lots of olive oil. Super tasty and easy recipe!

Loved this recipe - quick and easy for a weeknight dinner and it’s kid friendly too

Finding dairy-free and egg-free options for my son (and me while I’m nursing) has been a challenge, but Lisa doesn’t disappoint! I wasn’t sure about this one, but it seemed like something the kids would like. And to my surprise it was a big hit with the whole family :) Yum! Will most definitely be adding this to our weekday meals list.

Wafū Mushroom Pasta is not made with a cream or a tomato sauce. Its flavour comes from plenty of Asian mushrooms, soy sauce and mirin. Thin strips of nori (roasted seaweed) scattered on the pasta make this pasta even more authentic.If you omit bacon and butter, you can make it vegan pasta.Cook time is the time to cook the pasta. Whilst it is cooking, you can prepare and sauté mushrooms. Depending on the pasta you use cook time can be longer than 10 minutes.Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Wafū Mushroom Pasta

/ 0.4lb dried spaghetti

/ 0.6lb mixed fresh mushrooms ((note 1))

bacon (cut into thin strips (note 2))

garlic (smashed (note 3))

¼ tsp dried chilli (finely chopped)

olive oil

soy sauce

mirin

tbsp butter ((optional, note 4))

stem green onion (finely chopped)

Cook pasta as per the instruction on the package. Cooking time should be 1 minute less than the instructed time. Reserve a couple of tablespoons of pasta water before draining.

Shiitake: Remove the stem and slice thinly into 3mm / ⅛&quot; thick pieces.

Enoki: Cut the woody stem at the bottom so that you can separate stems easily. Most enoki mushrooms come with quite long stems. Cut them in half to make them 4-5cm / 2&quot; long.

King oyster/King trumpet: The size of king oyster mushrooms can vary greatly. If they are large like mine, halve them lengthways, then have them vertically before slicing each piece into 3mm / ⅛&quot; thick pieces.

Shimeji: Cut the bottom of the clustering stems so that each stem can be separated easily. Small and short mushrooms can be grouped together to make them similar size to the large shimeji mushrooms.

Oyster: Starting from the cap, tear the flesh vertically with fingers into strips.

Prepare Mushrooms – prepare differently depending on the mushrooms (note 5)

Heat olive oil in a frying pan over low heat and add the garlic. Cook the garlic to infuse garlic flavour until brown patches start appearing around the garlic pieces (note 6). Remove the garlic pieces and discard.

Bring the heat up to medium. Add bacon to the pan and sauté until the fat becomes transparent.

Add mushrooms and chilli to the pan and reduce the heat to low. Sauté until the mushrooms are wilted and cooked through.

Add the pasta, all the flavouring ingredients and 1-2 tablespoons of reserved pasta water to the pan. Mix well quickly.

Transfer the pasta to serving plates, scatter green onion pieces over the pasta, then scatter nori strips on top. Serve while hot.

Cooking & Serving Mushroom Pasta

This Miso Butter Pasta is rich, savory, and super comforting, with a simple sauce made from miso, butter, pasta water, and parmesan. Topped with crispy brown butter garlic breadcrumbs for crunch, it comes together in about 20 minutes and is an easy weeknight pasta when you want something cozy but still a little special.

Miso Butter Pasta

7.8 oz (220 g) pasta

salt,

tbsp (45 g) unsalted butter

garlic clove, finely grated, optional

tbsp (40 g) miso paste,

tsp black pepper

(125 ml) pasta water

lemon, optional

tbsp (28 g) salted butter

garlic clove, finely minced

(30 g) panko

salt

tbsp (22 g) grated parmesan

tbsp parsley

Cook the pasta

Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup pasta water, then drain and set the pasta aside.

Dissolve miso

Measure 1/2 cup pasta water into a bowl and whisk the miso in until dissolved. Then stir in the mirin or sugar.

Make the miso butter sauce

In a large pan over medium-low heat, melt the unsalted butter. Let it gently foam but don’t brown. Add the grated garlic and cook briefly until fragrant, about 10 seconds. Lower the heat and pour in the miso pasta water. Let it simmer for 2 minutes until slightly thickened. Turn off the heat, add the parmesan and whisk vigorously until smooth and emulsified. 

Toss the pasta

Add the cooked pasta to the sauce and toss to coat. Add more pasta water as needed (you may not need to use the remaining 1/2 cup). Taste and adjust seasoning—more miso, pepper, or a squeeze of lemon if you want brightness.

Finish &amp; serve

Divide pasta into bowls and generously top with the brown butter garlicky krispies.Finish with extra parmesan, black pepper, and lemon zest or juice if desired. Serve immediately and enjoy!!

In a small skillet over medium heat, melt the salted butter. Let it cook until the milk solids turn golden and smell nutty.Add the minced garlic and cook for 10–15 seconds, just until fragrant.

Stir in the panko and salt. Toast, stirring constantly, until evenly golden and crisp, 2–3 minutes.Remove from heat and immediately stir in the parmesan and parsley. Set aside.

Brown Butter Garlicky Krispies

So quick and easy to make and it was delicious! Defiantly in our weeknight dinner rotation

Perfect recipe for a quick, easy and delicious meal! Definitely will be making again!

https://content.jwplatform.com/videos/iR40ma87.mp4

Top 4 japanese pasta recipes from across the web

The most viewed japanese pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Napolitan (Ketchup Spaghetti) ナポリタン

Wafū Mushroom Pasta

Miso Butter Pasta

Miso Butter Pasta

Top 4 japanese pasta recipes from across the web

The most viewed japanese pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Napolitan (Ketchup Spaghetti) ナポリタン

Wafū Mushroom Pasta

Miso Butter Pasta

Miso Butter Pasta

The most viewed japanese pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine