Mushroom Shoyu Pasta

Ingredients (2 ppl)

• A box of Champignons sliced

• Tarragon chopped

• 4< garlic cloves sliced

• 2-3 dried chili

• 150g of fusilli pasta

• 3 tbsp of usukuchi soy sauce

• 3 tbsp of olive oil

• 1 tbsp of butter

• 1/4 cup of Parmesan cheese

• 1/4 cup of white wine

• Salt and pepper to taste

Directions:

1. In a heated pan add olive oil, garlic, and chili. Once the garlic looks slightly cooked, add pasta into a pot of boiling water. Salt the water if you dare. I’m a coward so no.

2. Add sliced mushroom into the oil. Make sure it is at high heat so you’ll be cooking off the water that makes up the majority of the mushroom.

3. Once the mushroom is cooked down (very quick) pour in wine and shoyu. Both of this taste will create a savory body to the sauce. The alcohol will evaporate quickly and at this time your pasta should be around T-3 mins to aldente.

4. Throw pasta into the pan along with the lob of butter. Add 1 cup of pasta water so that the starch and oil can mix thoroughly. Cook the whole thing until pasta is almost ready. Salt here!

5. Turn off heat and mix the cheese and tarragon in the sauce. The cheese should slowly melt into the sauce forming almost a creamy texture. Add pepper here.

6. Eat it!