A vegetarian take on an Italian classic. Using Soy Sauce in this recipe creates a delicious savoury flavour, which pairs perfectly with mushrooms and parmesan. Use vegetarian hard cheese if you're vegetarian.
- Preparation Time15 mins
- Cooking Time15 mins
Nutrition per serving
- Energy587 Kcals
- Saturated Fat10.2g
- 350g dried spaghetti
- 2tbsp olive oil
- 2 banana shallots, finely chopped
- 25g butter
- 500g mixed mushrooms (we used a mixture of chestnut and shiitake), sliced
- 2 large cloves garlic, crushed
- 6 sprigs thyme, leaves picked and chopped
- 4tbsp Kikkoman Naturally Brewed Soy Sauce
- 3 large eggs
- 100g parmesan, finely grated (or vegetarian hard cheese)
- Small pack of flat leaf parsley, roughly chopped
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
While the pasta is cooking, heat the olive oil in a wide high sided frying pan over a medium heat and cook the shallots with a pinch of salt for 5 minutes, until softened. Add the butter with the mixed mushrooms and cook over a high heat until golden. Add the garlic and thyme with seasoning and cook for a further minute then add the soy sauce and continue to cook until glazed. Set aside 2tbsp of the mushrooms to garnish.
In a small jug, mix the eggs with the parmesan (reserving some to garnish) with plenty of salt and pepper.
Reserving some of the pasta cooking water, drain the pasta and quickly add it to the mushroom pan with the egg mixture and a splash of the pasta water and toss together, lifting the pasta up so that it is evenly coated and thickens but doesn’t scramble. Add more pasta water to loosen if it needs it, it should be moist but not wet. Stir through the parsley and divide between 4 plates. Top with the remaining mushrooms and cheese and serve.