You will need
280g Umami Tagliatelle
2 tbsp vegetable oil
1 garlic clove
20g chopped ginger
1 spring onion, julienne-cut [retain green tips for decoration]
1 carrot, [julienne-cut]
1 zucchini, [julienne-cut]
1 red bell pepper, [julienne-cut]
3 tbsp Soy sauce
In a large frying pan, heat the vegetable oil with garlic and chopped ginger. Add the spring onions, peppers and carrots and sauté over a medium-high heat for a 2 minutes. Add the courgettes and cook for a further 2 minutes. Season with soy. Turn off the heat and set aside.
Cook Umami tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle and add it to the pan. SAUTE?! the tagliatelle for approximately one minute, adjusting the consistency with cooking water.
Garnish with the green part of the spring onion cut into slices, and serve.
UMAMI unlocks the rich complexity from 40 hours of Koji fermentation to reveal earthy notes of miso, mushroom and macadamia nuts, bringing a new sensory dimension to the art of pasta