Natto Pasta

Name: Natto Pasta
Total time: 20 min
Yield: 194 g
Ingredients: Toasted Seaweed 4 pack; Napa Cabbage Kimchi 20 g; Natto 50 serving; Durum Wheat Pasta 100 g; Butter 10 spoon; Minced Garlic 5 teaspoon; Tuna Sauce 5 ml

Chef Choi Kang-rok made natto pasta on Chef & Fridge, and I tried it since I had so much natto.

Cook 20 min Difficulty EASY 570 kcal

#Low Sugar #High Protein

Image coming soon

Ingredients

Main ingredients

Toasted Seaweed 1 pack
Napa Cabbage Kimchi 20 g
Natto 1 serving
Durum Wheat Pasta 100 g

Seasonings/Sauce

Butter 10 spoon
Minced Garlic 5 teaspoon
Tuna Sauce 5 ml

Nutrition summary

Carbohydrates 85.74 g 59%

Protein 21.46 g 15%

Fat 16.66 g 26%

Serving size 194g

Cooking steps

1

Boil spaghetti noodles in salted water.
2

Put natto in a bowl and mix well with the provided sauce.
3

Add olive oil to a pan and sauté minced garlic.
4

Add the boiled noodles to the pan and mix well.
5

Place the natto on top of the noodles.
6

Finish with chopped green onions and seaweed flakes.

Natto Pasta

AI 영양사 앤디