Mushroom spaghettini

DSC03981

Looks lovely, eh?

This was one of Yusuke’s weekend pasta creations.

The pasta of choice was spaghettini, imported from Italy, acquired from an Italian grocery. He cooked it to a perfect al dente.

To prepare the veggies, Yusuke started with TONS of garlic, to which he added four or so sliced portobello mushrooms and diced cherry tomatoes. Mid-way through the saute procedure, he sprinkled a tablespoon of sesame seeds into the mix.

At the end, he added the cooked pasta and tossed everything together. Last, raw green onions were added to the top!

He speculated that perhaps Italians wouldn’t recognize this as an Italian dish; instead, it’s definitely wafuu pasta—that is, Japanese style!

Advertisements

Comments are closed.

%d bloggers like this: