Creamy Wasabi Avocado Spaghetti

Ingredients (2 servings)

Avocado 2
Onion, sliced 1/4
Garlic, finely chopped 1/2 clove
Shucked shrimp 100 g / 3.5 oz
Shimeji mushroom 50 g / 1.8 oz
Spaghetti 180 g / 6.3 oz
Butter 2 Tbsp
Fresh cream 200 ml
S&B Wasabi Paste 1 Tbsp
Black Pepper (coarsely ground) Pinch
Salt Pinch


  1. Peel avocados and remove the seeds. Mash half of them with a fork and cut the rest into 1cm cubes. Divide shimeji mushrooms into small amounts.
  2. Cook spaghetti al dente with enough salt.
  3. Heat butter in a frying pan and fry garlic and onion. When onions get transparent, add shrimps and shimeji mushrooms and continue frying.
  4. When color of shrimps changes, add mashed avocado, fresh cream and S&B Wasabi Paste. When thickened, add the remaining avocado.
  5. Add boiled spaghetti in (4), mix well and season with salt and black pepper.