Salmon & Spinach Soy Milk Pasta

Salmon & Spinach Soy Milk Pasta

This is a full-flavoured pasta made with soy milk.

Ingredients: 1 serving

80 g
Smoked salmon
5 slices
1 bunch
Shimeji mushrooms
1/4 pack
1 clove
10 g
White flour
1 tablespoon
Soy milk
150 ml
to taste
Black pepper
to taste


1. Finely mince the garlic and thinly slice the onion. Shred the shimeji mushrooms into small clumps and cut the spinach into 3-cm lengths.
2. Boil water in a saucepan and cook the pasta for 1 minute less than instructed on the packet.
3. Grease the frying pan with the butter and stir-fry the garlic. Once it's fragrant, add the sliced onion and shimeji mushrooms.
4. Sift in some flour and continue to stir-fry, then pour in the soy milk. Add the spinach and smoked salmon to the pan, then heat until cooked through.
5. Season with salt and black pepper, and toss in the boiled pasta.
6. Transfer the pasta to a plate and serve.

Story Behind this Recipe

I wanted to make a low-calorie, yet creamy pasta, and also use up lots of leftover smoked salmon.