Natto Spaghetti

Natto Spaghetti is a delightful fusion of Japanese and Italian cuisine, featuring nutty, fermented soybeans mixed with al dente spaghetti and a savory miso sauce. This vegan dish is not only unique in flavor but also rich in protein and nutrients.

Ingredients

• Spaghetti - 160 grams
• Natto - 100 grams
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Scallions - 2, finely chopped
• Nori seaweed - 1 sheet, shredded
• Chili flakes - 1 teaspoon, optional
• Water - 500 ml

Steps

1. Bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the spaghetti is cooking, in a small bowl, combine the natto, soy sauce, miso paste, and sesame oil. Mix well until smooth.
3. In a separate pan, heat a small amount of water over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add a splash of water if needed to prevent sticking.
4. Once the spaghetti is done, reserve 1/4 cup of the pasta water and drain the rest. Add the spaghetti to the pan with garlic, and pour in the natto mixture.
5. Toss everything together, adding reserved pasta water a little at a time until the mixture is creamy and coats the spaghetti evenly.
6. Remove from heat and stir in the chopped scallions and chili flakes, if using.
7. Serve immediately, garnished with shredded nori on top.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein due to natto, providing essential amino acids.
• Contains probiotics that support gut health.

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