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Kikkoman Wafu Pasta

plate

Yield

Makes 2 servings

prep

Prep Time

10 minutes

cook

Cook Time

20minutes

kikkoman products used:

ingredients

4 slices bacon
1 clove garlic
6 oz mushrooms of any kind (shiitake mushrooms and shimeji mushrooms)
1 Tbsp salt
8 oz pasta
2 oz baby spinach
1 Tbsp olive oil
Freshly ground black pepper
½ to 1 Tbsp unsalted butter
2 Tbsp Kikkoman® Less Sodium Soy Sauce

 

directions

Cut the bacon into 1 inch pieces and slice the garlic clove.  Meanwhile start boiling 4-5 quarts of water in a large pot for cooking pasta.

Discard the stem of shiitake mushrooms and slice them.

Discard the bottom of shimeji mushrooms and separate them by hands.

Heat the large frying pan on medium heat.  Add the bacon and cook on both sides.

Add the garlic slices and cook until fragrant.

Add the mushrooms into the frying pan. Mushrooms absorb the oil fast. If necessary, add 1 Tbsp olive oil.

When the mushrooms are tender, add the spinach and saute.  Season with freshly ground black pepper.  Turn off the heat and set aside.

Add 1 Tbsp salt and pasta to the boiling water, stirring to make sure the pasta doesn’t stick to each other.

Cook the pasta according to the package instructions, but take out 1-2 minutes earlier since you will finish cooking in the frying pan.  Reserve ¼ cup pasta cooking water before draining the pasta in a colander. 

Put the frying pan back on the stove and turn on the heat to medium high heat. Add the pasta and butter to the pan.  Combine all the ingredients. Add the pasta cooking water if you feel the pasta looks dry.

Season with freshly black pepper, add the soy sauce, and taste to see if you need it more.  Serve immediately.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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