Gluten-Free Mentaiko Pasta
Indulge in the ultimate fusion of umami-rich flavors with this Gluten-Free Mentaiko Pasta recipe, a delicious twist on a classic Japanese-Italian favorite. Featuring tender gluten-free spaghetti tossed in a luscious, creamy mentaiko (spicy cod roe) sauce, this dish is perfectly balanced with the subtle saltiness of soy sauce and the richness of butter and heavy cream. Garnished with vibrant strips of nori and fresh green onions, this recipe is not only gluten-free but also quick and easy to make, requiring just 25 minutes from start to finish. Ideal for a refined weeknight dinner or a special occasion, this pasta is guaranteed to impress with its standout flavor profile and elegant presentation.
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Recipe Information
Ingredients
- 200 grams Gluten-free spaghetti
- 2 sacks Mentaiko (spicy cod roe)
- 30 grams Unsalted butter
- 100 milliliters Heavy cream
- 1 tablespoon Soy sauce
- 1 sheet Nori (seaweed sheet), cut into thin strips
- 2 tablespoons Chopped green onions
- Salt
- Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to package instructions until al dente.
While the pasta is cooking, prepare the mentaiko sauce. Remove the mentaiko from its sac by slitting it open with a knife and scraping the roe into a small bowl. Discard the sac.
In a large pan, melt the unsalted butter over medium heat. Add the mentaiko roe to the pan and stir well.
Pour in the heavy cream and soy sauce, stirring constantly to combine until the mixture is smooth and warmed through. Be careful not to let the cream boil. Season with a pinch of salt and freshly ground black pepper to taste.
Once the pasta is cooked, reserve about 1/4 cup of the pasta cooking water. Drain the pasta well.
Add the drained spaghetti to the pan with the mentaiko sauce and toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to achieve the desired consistency.
Serve the mentaiko pasta immediately, topped with strips of nori and chopped green onions. Add more freshly ground black pepper if desired.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1979 mg | 86% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.6 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 356 mg | 8% | |
*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.
