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 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
1poundspaghetti
1tbspscallion oil(plus more for the finishing touch)
1/4tspred chili pepper flakes
1cupthinly sliced yellow onion
8shiitakethinly sliced
1tbspsoy sauce
1cuppasta cooking water
Salt to taste
Black pepper
2scallions (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.