Creamy Wasabi Avocado Spaghetti
Creamy Wasabi Avocado Spaghetti
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  • 2 Avocado 
  • 1/4 Onion, sliced
  • 1/2  Garlic, finely chopped 

  • 100 g Shucked shrimp

  • 50 g Shimeji mushroom 

  • 180g Spaghetti 

  • 2 Tbsp Butter 

  • 200 ml Fresh cream 

  • 1 Tbsp S&B Wasabi Paste 

  • Black Pepper (coarsely ground) Pinch

  • Salt Pinch


  1. Peel avocados and remove the seeds. Mash half of them with a fork and cut the rest into 1cm              cubes. Divide shimeji mushrooms into small amounts.
  2. Cook spaghetti al dente with enough salt.
  3. Heat butter in a frying pan and fry garlic and onion. When onions get transparent, add shrimps           and shimeji mushrooms and continue frying.
  4. When color of shrimps changes, add mashed avocado, fresh cream and S&B Wasabi Paste. When       thickened, add the remaining avocado.
  5. Add boiled spaghetti in (4), mix well and season with salt and black pepper.



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