Quick and Easy to Make Japanese Pasta 

Vegan, Gluten Free, Irrisistable Japanese Style Mushroom Pasta

This tasty recipe is a Japanese interpretation of Italian pasta dishes. (Wafuu means Japanese style) This handy recipe can be adapted however you wish. You can add any proteins you like, and any toppings you prefer!

Makes 2 servings

Prep/Cook time: 15-20 minutes

Ingredients

• 170g Pasta of choice (we used GF brown rice penne)
• 1 tbsp Sesame oil
• 1/2 Sliced onion
• 2 Cloves crushed garlic
• 1~1 1/2 Tamari shoyu
• 1 tbsp Nutritional yeast (optional)
• 1 tsp Mirin
• 1 tsp Konbu dashi granules
• 250g/2 heaping cups Mushrooms of your choice (sliced)- we used: Enoki, Shiitake, Shimeji, Oyster mushrooms, King oyster mushrooms
• 4 tbsp Pasta water (water from boiling your pasta)
• Toppings of your choice (i.e. Green onion, nori, corn, cilantro, parsley, sesame seeds, shichimi pepper powder)
• Salt and Pepper to taste

Directions

1. Boil pot of water with dash of olive oil and salt, cook pasta accordingly
2. Heat a deep frying pan with sesame oil (medium heat)
3. Sauté onion until tender
4. Add garlic, dashi, mirin, nutritional yeast and pasta water
5. Stir in mushrooms and cover for 2 minutes
6. Drain pasta
7. Add pasta and shoyu in pan and mix altogether
8. Add additional shoyu, salt and pepper to taste
9. Plate and garnish with your desired toppings!

Make sure you take a look at our other similar dishes such as the Soba Salad, Hand Made Udon, and Soy Miso Ramen!