Kushiyaki Pasta

Kushiyaki Pasta is a delightful fusion of traditional Japanese grilled skewers and Italian pasta, featuring a medley of colorful vegetables and a savory soy-based sauce. This vegetarian dish offers a unique twist that tantalizes the taste buds while celebrating the essence of both cuisines.

Ingredients

• Spaghetti - 200 grams
• Bell pepper (red) - 1 medium, cubed
• Zucchini - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Soy sauce - 3 tablespoons
• Mirin - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the spaghetti according to package instructions in a large pot of salted water. Drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger, stirring until fragrant, about 30 seconds.
3. Add the cubed bell pepper, sliced zucchini, shiitake mushrooms, and julienned carrot to the skillet. Stir-fry for about 5-7 minutes until the vegetables are just tender.
4. In a small bowl, mix soy sauce and mirin together. Pour the sauce over the vegetables and cook for an additional 2-3 minutes, allowing the flavors to meld.
5. Add the cooked spaghetti to the skillet, tossing to combine with the vegetables and sauce. Drizzle with sesame oil and season with salt and black pepper to taste.
6. Serve the pasta hot, garnished with chopped green onions and toasted sesame seeds.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Provides a good source of plant-based protein from the pasta.

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