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Yuzu Kosho & Mushroom Pasta

for 1 serving


100g Spagetti

1 tablespoon Olive Oil

10 small Mushrooms, sliced

1 clove Garlic, finely chopped

1/4 Lemon

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.


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