Dairy-Free Mentaiko Pasta
Elevate your pasta night with our indulgently flavorful *Dairy-Free Mentaiko Pasta*! This Japanese-inspired dish combines the briny, umami-rich goodness of mentaiko (spicy cod roe) with the creaminess of full-fat coconut milk, creating a luscious, dairy-free sauce that's lighter yet just as satisfying as the original. A quick and easy recipe perfect for weeknight dinners, it’s ready in just 25 minutes and features aromatic garlic, a splash of soy sauce, and a hint of tangy rice vinegar for a well-rounded flavor profile. Garnished with fresh scallions, crisp seaweed flakes, and a zing of lemon juice, this dish is as vibrant in taste as it is in presentation. Impress your guests or treat yourself to this delicious twist on *mentaiko pasta*—perfect for seafood lovers or anyone seeking a cozy, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 250 g spaghetti or linguine
- 2 sacs mentaiko (spicy cod roe)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 200 ml full-fat coconut milk
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp seaweed flakes
- 2 stalks scallions, thinly sliced
- 0.5 tsp freshly ground black pepper
- 1 tsp lemon juice
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While pasta is cooking, cut open the mentaiko sacs carefully and scrape out the roe with a spoon into a small bowl. Set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
Reduce heat to low and add coconut milk to the skillet, stirring gently to combine with the garlic.
Stir in the soy sauce, rice vinegar, and half of the mentaiko. Cook for another minute until the sauce is heated through and slightly thickened.
Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Mix in lemon juice and season with freshly ground black pepper.
Serve the pasta immediately, garnished with remaining mentaiko, seaweed flakes, and sliced scallions.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 9.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
