Low Sodium Mentaiko Pasta
Indulge in the creamy, umami-packed goodness of **Low Sodium Mentaiko Pasta**, a lighter twist on the classic Japanese-Italian fusion dish. Featuring tender spaghetti coated in a luxurious sauce made from mentaiko (cod roe), unsalted butter, and heavy cream, this recipe keeps sodium in check by using low-sodium soy sauce without sacrificing flavor. A splash of lemon juice brightens the dish, while green onions and nori strips add freshness and texture. Ready in just 25 minutes, this quick and easy recipe is perfect for weeknight dinners or when you're craving something elegant yet wholesome. Optimized for those seeking a low-salt diet, this mentaiko pasta is both delicious and heart-friendly. Serve immediately for the perfect balance of creamy, briny, and savory flavors!
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Recipe Information
Ingredients
- 200 grams spaghetti
- 80 grams mentaiko (cod roe)
- 30 grams unsalted butter
- 50 milliliters heavy cream
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon lemon juice
- 1 sheet seaweed (nori), cut into strips
- 2 tablespoons chopped green onions
- 1 teaspoon olive oil
- 0.5 teaspoon freshly ground black pepper
Instructions
Bring a large pot of lightly salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain the pasta well, reserving a cup of the pasta water.
While the pasta is cooking, prepare the mentaiko by slicing open the cod roe sac and gently scraping out the roe with a spoon. Discard the sac.
In a large skillet over medium-low heat, melt the unsalted butter along with olive oil. Add the heavy cream and stir until combined.
Add the scraped mentaiko roe to the cream and butter mixture. Stir gently to avoid breaking the roe, allowing it to slightly cook until it thickens, about 2 minutes.
Mix in the low-sodium soy sauce, lemon juice, and freshly ground black pepper. Stir well.
Add the cooked spaghetti to the skillet and toss to combine the pasta with the sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Remove from the heat and toss in half of the chopped green onions, saving the rest for garnish.
Plate the pasta and garnish with the remaining green onions and nori strips.
Serve immediately, enjoying the subtle blend of flavors in this light and flavorful dish.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 2.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 374 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.
