Japanese Style Pasta with bacon, shimeiji mushrooms, cherry tomatoes & baby spinach

I first tried Japanese styled pasta several years ago at a local Japanese pasta restaurant & fell in love with the very fresh & simple flavor, nothing heavy or complicated. The ingredients are very simple & you can whip it up in a jiffy. Great for busy & hectic days! 

Serves 4

Ingredients :

500g spaghetti
6 slices back bacon, cut into squares
1 bunch shimeiji mushrooms, bottom removed & separated into pieces
6 cherry tomatoes, halved
A handful of baby spinach, washed
2 cloves garlic, sliced thinly
1 onion, sliced thinly
1 tbsp shoyu (japanese soy sauce)
1 tsp dashi stock granules
20g butter
Roasted seaweed, as garnishing

Method :

1. Cook spaghetti according to package instructions till al dente, reserve one cup of the pasta liquid. Drain & set aside.

2. Heat some olive oil in a large frying pan over low heat & fry the garlic till lightly brown & fragrant. 

3. Add the bacon & onion & fry over medium heat till the bacon is cooked.

4. Add in the mushrooms & tomatoes & continue frying. Season to taste with salt & pepper. Add in the shoyu, dashi & pasta water.

5. Add in the spaghetti, spinach & butter, toss in the sauce till well combined.

6. Serve topped with roasted seaweed.


Notes :

1. You may use any kind of pasta you desire. I personally love the thick tubular spaghetti.

2. You may also use any kind of mushrooms you like, even a combination if you like variety.