Mustard Arugula and Mushroom Pasta

Mustard Arugula and Mushroom Pasta

This is a flavorful pasta with Korean dashida and butter.
The arugula gives it a slightly bitter mustard accent.

Ingredients: 2 servings

200 g
Arugula (large leaves)
about 10, as desired
about 40 g
Shiitake mushrooms
Shimeji mushrooms
1/2 packet
Maitake mushrooms
1/2 pack
King oyster mushroom
10 g
Dashida (or dashi stock granules)
1-1.5 tablespoon
Grainy mustard
1 teaspoon
Black pepper
to taste


1. Boil a large amount of salted water in a pot. Once it comes to a boil, boil the pasta (according to the package directions).
2. While the pasta boils, melt the butter in a frying pan and add the onions cut into easy-to-eat pieces, bacon, and mushrooms and stir-fry.
3. Once cooked through, add the Korean dashida and grainy mustard. Add the boiled pasta and toss to coat. Turn off the heat. Add the arugula and transfer to a plate.
4. Sprinkle a generous amount of black pepper and serve. My husband loves it with grated cheese on top. Make it as you like.

Story Behind this Recipe

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.
Then, I tried adding some dashida.
Try with leftover arugula.