Soy butter pasta with mushrooms 14 October, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Pasta with soy sauce seems to be a bit strange at first glance, but the ingredients from the Italian and Asian cuisine used for this dish really do go well together. My recipe for soy butter pasta is super simple and perfect if you need to get things done a bit quicker. In my recipe for soy butter pasta with mushrooms, the main ingredients from different culinary worlds come together: soy sauce, which is very popular in Asian cuisine, and pasta from Italy. As unusual as this combination may be, I promise you that the taste of this pasta dish is guaranteed to satisfy you. My recipe for soy butter pasta is wonderfully simple and is also ideal for using leftover mushrooms, as only additional basic ingredients are needed to bring this delicious dish to the table. What do I need for soy butter pasta with mushrooms? Apart from the mushrooms, you only need ingredients that you have in stock at home, or at least most of them. I used button mushrooms for my recipe. Shiitake, oyster mushrooms or chestnut mushrooms will also do very well. Just use the type of mushroom you like best. Other than that, all you need is pasta, butter and olive oil, soy sauce, garlic cloves and chives, and salt and freshly ground pepper to taste. Hint: When choosing soy sauce, be sure to check the ingredients. A high-quality soy sauce is made only from water, soybeans, wheat and salt and does not contain artificial colours, preservatives or flavour enhancers. How to make the soy butter pasta? You can find the list of ingredients and a description of all the steps in the recipe card below. For tips, hints and recipe suggestions, just keep reading here. Wash and chop the ingredients . Wash the mushrooms under running water and slice them. Peel and finely chop the garlic cloves. Now you just have to wash the chives, shake them dry and cut into fine rings. Hint: By the way, mushrooms can be washed under running water without any problems. The information that mushrooms soak up water and become mushy is a widespread myth. The US author Harold McGee even disproved it in an experiment. So you can clean your mushrooms under running water without any worries. Fry in the pan Sauté the mushrooms in a pan with olive oil over medium heat. I prefer to use a large stainless steel pan for this. It’s best to grab the biggest pan you can find. If the pan is too small, you will have problems later when you want to mix the sauce with the pasta. While you are sautéing the mushrooms, you can cook the pasta al dente at the same time. Hint: during the frying process, the mushrooms are loosing a lot of water. This means that the mushrooms are steamed first and then turn into frying at that time the escaping water has been boiled away. The sauce for the soy butter pasta Once the mushrooms have a nice colour, you can add the garlic, chives and butter to the pan. When the butter has melted, deglaze with the soy sauce. Add the noodles, now cooked al dente, directly from the pot into the pan, dripping wet, using a pasta tong. This is especially important because the starchy pasta water plays an essential role to make your sauce creamy. If necessary, add a little more pasta water to the pasta and mix well again. Hint: If you have added too much pasta water to the pan, you can thicken the sauce with a little Parmesan. Since conventional Parmesan is unfortunately not vegetarian, you should use a suitable Italian hard cheese that has been produced without animal rennet. You can also use a vegan Parmesan substitute. Season to taste, serve and enjoy Season the soy butter pasta with salt and freshly ground black pepper before serving. Afterwards, the pasta can be served and each portion can be garnished with some chives. I wish you a good appetite 🙂 I would be happy if you share this recipe on facebook. As always, you can find a summary of all the ingredients and steps in the recipe card. Do you like the recipe? Then take a look at one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Soy-Butter-Pasta Print preview Prep time: 25 minutes Serving: 3-4 Servings 12 ¼ oz / 350 g Spaghetti 7 oz / 200 g button mushroomsInfo: you can also use shiitake, oyster mushrooms or chestnut mushrooms, depending on your preference. 3 tbsp soy sauceInfo: pay attention to the ingredients. A good soy sauce consists only of water, soybeans, wheat and salt and does not contain artificial colourings, preservatives or flavour enhancers. 1.6 oz / 45 g unsalted butter or vegan butter About ⅓ oz / 10 g chives 3 gloves of Garlic 2 tbsp olive oil, extra vergin Salt Ground black pepper Instructions Wash and chop the mushrooms. Peel and finely chop the garlic cloves. Wash the chives, shake off any excess water and cut into fine rings. Add olive oil to a large frying pan and fry the mushrooms over medium heat. At the same time, cook the spaghetti or your favourite pasta in salted water until al dente.When the mushrooms have turned into a beautiful colour, add the garlic, chives and butter to the pan. When the butter has melted, deglaze with the soy sauce. Transfer the finished noodles with a pasta tong, dripping wet, directly from the pot into the pan. This is very important because the noodle water is essential for the creaminess of the sauce. If required, add some additional pasta water to the pan and mix well.Season the pasta to taste with salt and pepper. Then you can serve the pasta and garnish the portions with some chives. Enjoy your meal 🙂 Hacks and hintsBy the way, you can wash the button mushrooms under running water without any problems. The information that mushrooms soak up water and become mushy is a widespread myth. The US author Harold McGee even disproved it in an experiment. You can wash your mushrooms under running water without any worries.when frying, the mushrooms lose a lot of water. This means that the mushrooms are steamed first and the frying phase does not begin until all the water that escapes from the mushrooms has been boiled away.The mushrooms need to be in contact with the bottom of the pan so that they can be fried evenly.If there is a little too much pasta water in your pan, you can thicken the sauce with some Parmesan. Unfortunately, conventional Parmesan is not vegetarian. Therefore, use a comparable Italian hard cheese without animal rennet or a vegan Parmesan substitute. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
