top of page

Japanese Style Spicy Mushroom Wholegrain Pasta with Yuzu Kosho

2 serves


(Pasta Sauce)

150g Shimeji mushroom - remove woody stems

80g Enoki mushroom -remove woody stems and cut into half length

5 Button mushrooms -slices

1 clove Garlic - Minced

Olive oil for pan frying the mushrooms

(Wholegrain Pasta)

160g - 200g Cook according to the pasta cooking instruction.


Nori seaweed

Spring onion

Olive oil


  1. Cook the pasta. Bring a large pot of salted water to the boil. Add the wholegrain pasta into the pot and cook the pasta according to the packet instruction.

  2. Heat oil in a frying pan and add minced garlic, then add mushrooms and sauté. Add all of the condiments and cook for a few minutes.

  3. Once the pasta is cooked. Reserve a cup of pasta cooking liquid, then drain pasta.

  4. Add pasta and about 1/2 cup of reserved pasta cooking liquid to the pan of sautéed mushrooms. Cook for 1-2 minutes or until water reduces and thicken. Taste and if the pasta is too dry, add more pasta cooking liquid.

  5. Plate the pasta on serving plates and garnish with Nori seaweed, chopped spring onion and drizzle olive oil. Serve with Carwari Organic Yuzu Kosho Green.


bottom of page