Miso Mushroom Pasta 2

Name: Miso Mushroom Pasta 2
Yield: 172 g
Ingredients: Roasted Garlic 4 clove; Onion 20 g; Fresh Shiitake Mushroom 20 g; Spaghetti 60 g; Watchiate Sterilized Milk 1.5% 10 ml; Cheongju (16% Alcohol) 20 g; Brewed Vinegar 10 ml; Kikkoman Hon Tsuyu (Koidasu) 8 g; Miso Paste 10 g; Butter 5 g; Olive Oil 5 spoon

363 kcal

#Low Sugar #Low Calorie #Vegan

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Ingredients

Main ingredients

Roasted Garlic 2 clove
Onion 20 g
Fresh Shiitake Mushroom 20 g
Spaghetti 60 g

Seasonings/Sauce

Watchiate Sterilized Milk 1.5% 10 ml
Cheongju (16% Alcohol) 20 g
Brewed Vinegar 10 ml
Kikkoman Hon Tsuyu (Koidasu) 8 g
Miso Paste 10 g
Butter 5 g
Olive Oil 5 spoon

Nutrition summary

Carbohydrates 51.63 g 60%

Protein 10.02 g 12%

Fat 10.88 g 28%

Serving size 172g

Cooking steps

1

Slice mushrooms and onions thinly.
2

Boil the spaghetti noodles.
3

Heat olive oil in a pan and sauté onions and mushrooms.
4

Add miso paste and a bit of pasta water to make the sauce.
5

Mix the cooked pasta with the sauce.
6

Serve on a plate and sprinkle with pepper to finish.

Miso Mushroom Pasta 2

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