Yuzu Citrus Pasta
Very easy to make and simple pasta that can be served either hot or cold (great for spring).
2 tablespoons Yuzu Citrus Juice (freshly squeezed or bottled)
1/2 teaspoons Salt
1/2 teaspoons Pepper
4 cloves of Garlic
Half sliced Brown Onion
200 grams Enoki Mushroom
100 grams Spinach or Kale
1 tablespoon Olive Oil
1/4 teaspoon Soy Sauce
10 grams Butter
200 grams Angel Hair pasta
Wash and chop the brown ends off of the Enoki Mushroom and set aside.
Take the stems off of the leafy greens, leaving only the leaves and set aside.
Chop garlic cloves. Slice brown onion thinly. Peel and dice the avocado and set aside.
Heat a frying pan with the oil and sauté the garlic and onion until brown. Start boiling the pasta.
Add the enoki mushroom and butter and put on medium to low heat.
After browned and cooked, add spinach and fry until soft. Turn off heat. Strain pasta once cooked.
Add the pasta to the frying pan and thoroughly mix the pasta and vegetables together.
Add the salt, pepper, yuzu juice, and avocado.
Stir and serve.
Optionally, if you have access to mentaiko or tarako (cod/salmon fish roe) you can add a bit on top as a garnish that also tastes amazing with the citrus.