Last Updated on July 8, 2021

This is another one of many Japanese style pastas that we cook often. This Spaghetti with Shiitake and Scallion Oil is an oil-based light pasta dish that is very easy to make but satisfy your cravings for noodles and Japanese flavor!

The Flavor

The Italians may not approve this but the highlight of this pasta dish is the homemade Scallion Oil and the soy sauce flavor! Believe it or not, soy sauce is a very common ingredient for Japanese pasta dishes. If you’ve never had the combination of pasta and soy sauce, we urge you to try some. It’s actually great! Now, as we mentioned, this particular dish is so special because of the Scallion Oil that we make from scratch! It adds a subtle scallion flavor and aroma without being predominant which works very well with soy sauce and shiitake.

The Ingredients

As long as the scallion oil is already made, the rest is very simple!

• 1 pound spaghetti
• 1 tbsp scallion oil (plus more for the finishing touch)
• 1/4 tsp red chili pepper flakes
• 1 cup thinly sliced yellow onion
• 8 shiitake, thinly sliced
• 1 tbsp soy sauce
• 1 cup pasta cooking water [not shown in the photo]
• Salt to taste [not shown in the photo]
• Black pepper [not shown in the photo]
• 2 scallions (green part), thinly sliced (garnish)

We use regular spaghetti but you can substitute with healthier options such as whole wheat, brown rice, or quinoa spaghetti. If you have shredded nori (kizami-nori) and/or toasted sesame seeds, they can be a great optional toppings as well!

Japanese-Style Pasta

If you enjoy this type of flavor, you may like our Spaghetti Aglio, Olio e Peproncino with Aonori. It’s an Italian garlic, oil, chili pepper spaghetti with a little Japanese twist with soy sauce and aonori! Check it out!

Print Recipe

5 from 7 votes

Spaghetti with Shiitake and Scallion Oil

This is another one of many Japanese style pasta that we cook often. This Spaghetti with Shiitake and Scallion Oil is an oil-based light pasta dish that is very easy to make but satisfy your cravings for noodles and Japanese flavor!

*The time to cook scallion oil (30 minutes) is not included in the
total time.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Entree, Lunch, Dinner

Cuisine: Japanese Inspired, Vegan

Servings: 4 people

Author: Plant-Based Matters

Ingredients

• 1 pound spaghetti
• 1 tbsp scallion oil (plus more for the finishing touch)
• 1/4 tsp red chili pepper flakes
• 1 cup thinly sliced yellow onion
• 8 shiitake thinly sliced
• 1 tbsp soy sauce
• 1 cup pasta cooking water
• Salt to taste
• Black pepper
• 2 scallions (green part) thinly sliced (garnish)

Instructions

• In a large pot, start boiling water for cooking spaghetti.
• Start cooking spaghetti in salted water for 8-10 minutes (or follow the instruction on the package.) Reserve 1 cup pasta cooking water.
• Meanwhile, heat up a frying pan at medium high heat. Pour 1 tbsp scallion oil and add red chili pepper flakes. Cook for about a minute until smelling the spiciness. Then add onions and keep stirring to cook for 2 minutes.
• Next, add shiitake. Keep stirring and cook for about 2 minutes then add 1 cup pasta cooking water to deglaze the pan. Wait until the amount of liquid is reduced down a little. Reduce the heat to medium. Add soy sauce. Continue to cook for another 2 minutes or until spaghetti is done.
• Reserve more pasta cooking water (optional.) Drain water and transfer the spaghetti to the pan. Give a quick toss. Adjust the seasoning with salt and black pepper. Turn off the heat. If the pasta is dry, add small amount of pasta cooking water as needed.
• Serve immediately with scallions on top and a drizzle of extra scallion oil for the finishing touch.

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!