for 1 serving
2 teaspoons Carwari Organic Yuzu Kosho Green
1 tablespoon Olive Oil
10 small Mushrooms, sliced
1 clove Garlic, finely chopped
1/2 teaspoon Carwari Organic Yuzu Kosho Green for topping
1. Heat oil in a pan and cook garlic and mushroom, and add Yuzu Kosho Green for a few minutes.
2. Cook spargetti in a large saucepan of salted boiling water until al dente.
3. Put the cooked pasta into the pan and combine with the cooked mushroom and a tablespoon or 2 of pasta water. Squeeze lemon over and stop the heat.
4. Serve the pasta with extra Yuzu Kosho.