Yuzu Kosho Pasta (Vegan)
One of my favorite vegan pasta recipes, Yuzu Kosho Pasta, is a quick, easy, and super flavorful dish featuring spicy & aromatic yuzu kosho.
Servings: 2
Ingredients
- 8 oz dried spaghetti or linguine
- Salt for cooking pasta
- 1 1/2 tbsp unsalted vegan butter
- 2 1/2 - 3 tsp soy sauce adjust to taste
- 3 tsp yuzu kosho paste adjust to taste
- 1/4 - 1/3 cup pasta cooking water
- Kizaminori shredded nori seaweed
- Baby arugula or radish sprouts optional
Instructions
- Start boiling water for cooking pasta. Once the pasta water is boiling, salt the water and start cooking pasta of your choice (spaghetti or linguine) according to the instructions on the package. Reserve 1/4-1/3 cup/60-80 ml pasta cooking water.
- Once the pasta is cooked, use a colander to drain then transfer the pasta back to the same pot.
- While the pasta is still hot (off the stove), add vegan butter, soy sauce, yuzu kosho, and 1/4 cup/60 ml (or more as needed) pasta cooking water. Toss all together until pasta is well coated with the seasonings. Adjust the amount of each ingredient as necessary.
- To serve, top it with kizaminori and arugula or radish sprouts (optional.) If the pasta comes out a bit dry, drizzle some extra virgin olive oil or extra vegan butter.
Notes
- I recommend using either spaghetti or linguine for this recipe.
- Use unsalted vegan butter to control the saltiness
- Every jar of yuzu kosho tastes slightly different. Find your favorite one and adjust the amount to your taste. A little bit goes a long way.
- If you want to adjust the saltiness, use more/less soy sauce to your preference.
- It's important to reserve the pasta cooking water which binds all the seasonings together. Without one, the yuzu kosho pasta will be too dry.
- A generous pinch of kizaminori per serving will be a perfect amount. If you don’t have kizaminori (shredded nori seaweed), use a regular sushi nori seaweed and thinly shred with scissors (which is what I do) or tear into small pieces.