Creamy Sake Lees & Tomato Penne (Rich yet Light)
Creamy Sake Lees & Tomato Penne (Rich yet Light)
[Introduction]
A creamy pasta that works perfectly as an appetizer with drinks.
This is “”Tomato Cream Penne”” made with Sake Lees instead of dairy.
The richness of Sake Lees combined with the tartness of tomato creates a cheese-like depth.
Packed with textures from wood ear mushrooms (Kikurage) and cabbage.
It’s satisfyingly rich but surprisingly light on the stomach, making it a guilt-free late-night meal.
[Timestamps]
0:04 Check ingredients
0:08 Rehydrate Dried Wood Ear Mushrooms (2g) and chop
0:12 Shred Cabbage (1/4 head)
0:20 Separate Enoki Mushrooms (1/2 bunch)
0:28 Mix Sake Lees (20g) and Water (1 tsp); microwave (600W) for 10 sec
0:44 Add Soy Milk (1 tsp) to smooth out the paste
0:52 Boil Penne (50g) *Reserve pasta water
0:56 Heat Olive Oil (1 tsp) in a pan
1:00 Sauté Cabbage
1:02 Add Enoki Mushrooms
1:04 Add Wood Ear Mushrooms
1:12 Add cooked Penne
1:18 Add Sake Lees paste, Tomato Paste, and Kombu Dashi
1:20 Add a ladle of pasta water and simmer for 2 mins
1:26 Stir in Soy Milk (2 tbsp), Soy Sauce (1/2 tsp), and Miso (1/2-1 tsp)
1:33 Season with salt and pepper. Done!
[Why you’ll love this recipe]
Sake Lees: Fermented power to support gut health and beauty.
Tomato: Rich in Lycopene for antioxidant benefits.
Mushrooms: Good source of fiber for a healthy gut.
Kombu Dashi & Miso: Umami boosters that allow for less salt usage.
[Ingredients / Serves 2]
50g Penne
2g Dried Wood Ear Mushrooms (Kikurage)
1/4 Cabbage
1/2 bunch Enoki Mushrooms
20g Sake Lees (approx. 1 tbsp)
1 tsp Water + 1 tsp Soy Milk (for paste)
1 tsp Olive Oil
1 tsp Kombu Dashi Powder
1 packet Tomato Paste
2 tbsp Unsweetened Soy Milk
1/2 tsp Soy Sauce
1/2-1 tsp Miso
Salt & Pepper: To taste
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