Quick Mentaiko Cream Pasta
Speedy Mentaiko Cream Spaghetti Recipe
I made this super speedy Mentaiko Cream Spaghetti for my son who comes home for lunch between studies! It’s quick, yet offers a sophisticated flavor that’s truly delightful. It’s a perfect choice for special occasions or busy days.
Main Ingredients- Spaghetti 100g
- 1/3 bottle of store-bought Mentaiko Cream Sauce (approx. 150g)
- 1 Scallion
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add the spaghetti (100g) and cook according to package directions, usually about 10 minutes, until al dente. Drain the pasta and rinse it under cold water to remove excess starch. Drain thoroughly in a colander. This prevents the pasta from becoming mushy and helps it bind well with the sauce.
Step 2
In a wide, shallow pan, add the drained spaghetti. Pour in 1/3 bottle (approx. 150g) of the store-bought Mentaiko Cream Sauce. Stir-fry over medium-low heat for 5 minutes, ensuring the sauce coats the pasta evenly. Continuously stir to prevent sticking and to allow the sauce to fully meld with the spaghetti.
Step 3
Wash the scallion (1 piece) thoroughly and finely chop it. You can use both the white and green parts of the scallion. Finely chopped scallions will infuse their mild oniony flavor beautifully into the sauce.
Step 4
Arrange the sauced spaghetti attractively on a serving plate. Sprinkle the finely chopped scallions over the top as a garnish. Your delicious and visually appealing Mentaiko Cream Pasta is now ready! It’s a simple yet satisfying meal.
