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 |
Directions
- 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.
- Cook spaghetti al dente with enough salt.
- Heat butter in a frying pan and fry garlic and onion. When onions get transparent, add shrimps and shimeji mushrooms and continue frying.
- When color of shrimps changes, add mashed avocado, fresh cream and S&B Wasabi Paste. When thickened, add the remaining avocado.
- Add boiled spaghetti in (4), mix well and season with salt and black pepper.
