Fusilli with Mushrooms in Sesame Soy Butter

Directions

1. Season a large pot of boiling water heavily with salt. Add pasta and cook for 7 to 10 minutes or al dente, stirring occasionally. Drain, reserving some of the pasta water.  
2. To prepare Sesame Soy Butter Mushrooms, heat sesame oil in a very large skillet over medium-high heat. Add mushrooms and cook for 5 minutes or until mushrooms are tender and golden brown, stirring frequently. Deglaze with soy sauce then add butter, cooking until melted. 
3. Whisk cornstarch into cream, then add to skillet. Bring to a simmer, then cook for 3 to 5 minutes. (It should be the consistency of thin gravy). 
4. Add mushroom mixture to cooked pasta and toss to coat; cook for a minute more. Stir in cheese and add enough reserved pasta water (about ½ cup) to thin the mixture slightly. Stir in thyme and lemon zest. 
5. Transfer to serving plates or bowls and sprinkle with Garlic Breadcrumbs. Garnish with additional cheese, thyme and lemon zest, if desired.  

Recipe tip
To add a crunchy topping to this pasta, cook 1 cup of Kikkoman® Panko Breadcrumbs in 2 tablespoons melted butter in a small skillet until golden brown. Add a bit of garlic powder, salt and sugar to taste.  

Recipe created in partnership with Chef Robbie Felice at @Robbiefelice