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Cover - Soy Butter & Mushroom Pasta

Soy Butter & Mushroom Pasta

23 mins
395 cals per serving
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Donal's Notes

Despite what you might think, soy sauce and butter result in arich and salty sauce which is truly delicious slathered on pasta! To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.

Ingredients

pappardelle pasta
pappardelle pasta
chestnut mushrooms
chestnut mushrooms
wild mushrooms
wild mushrooms
butter
butter
olive oil
olive oil
garlic
garlic
red chilli
red chilli
dark soy sauce
dark soy sauce
oyster sauce
oyster sauce
parmesan cheese
parmesan cheese
chives
chives
sea salt
sea salt

Equipment

Frying pan
Frying pan
Chopping board
Chopping board
Chopping knife
Chopping knife
Wooden spoon
Wooden spoon
Large saucepan
Large saucepan
Colander
Colander
Tongs
Tongs
Grater
Grater

Method

1

Do the prep by thinly slicing the garlic and spring onions. Grate the parmesan and set aside.

2

Heat a frying pan to medium high heat and add half the butter & 1 tablespoon of olive oil. Once the butter starts to foam, add in the mushrooms. Fry the mushrooms with a little salt until just soft and golden. Try not to stir the mushrooms around too much so they brown nicely.

3

Bring a large pot of water to the boil, season with a little salt and add the pasta. Cook until al dente.

4

Add in another tablespoon of oil along with the thinly sliced garlic, chilli & sliced spring onions. Fry off for a couple of minutes before adding the remaining butter, soy sauce & oyster sauce. Stir through.

5

With kitchen tongs, bring the pasta straight from the pot to the pan and mix well. Add in the cheese and give a final good stir.

6

Serve the pasta with a sprinkle of chives on top and enjoy!

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