Ume and Shiso Leaf Genovese Pasta

Umeboshi is a traditional Japanese condiment made from pickled plums. It adds a unique tangy and salty flavor to dishes.

This is vegetarian and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Ume and Shiso Leaf Genovese Pasta

Cooking Method: Boiling, Sautéing Cuisine: Italian, Japanese Courses: Lunch, Main Dish Recipe Keys: High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 2 Calories: 900

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Spaghetti
• 2 piece Umeboshi (Pickled Plum)
• 4 piece Shiso Leaves
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 2 tablespoon Parmesan Cheese
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, remove the pits from the umeboshi and finely chop them. Also, thinly slice the shiso leaves.
3. In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
4. Add the chopped umeboshi and shiso leaves to the pan. Sauté for a minute.
5. Drain the cooked spaghetti and add it to the pan. Toss well to coat the pasta with the umeboshi and shiso mixture.
6. Season with salt and black pepper to taste. Mix well.
7. Serve the Ume and Shiso Leaf Genovese Pasta hot, garnished with grated Parmesan cheese.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 70g24%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.