Japanese Naporitan

Name: Japanese Naporitan
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g Spaghetti; 6 Vegan sausages; 100 g Button mushrooms; 1 clove Garlic; 1 Green pepper; 1 Yellow onion; 1 bottle Ketchup; 1 tbsp Worcestershire sauce (vegan); 1 tbsp Parsley; a few drops Tabasco; to taste Salt; to taste Black pepper; 1 tbsp Olive oil

Gabriel Ivarsson @cook_115026999

A classic japanese dish inspired from italian cuisine.

Gabriel Ivarsson @cook_115026999

A classic japanese dish inspired from italian cuisine.

Saved

Ingredients

20min

2 servings

500 gSpaghetti
6Vegan sausages
100 gButton mushrooms
1 cloveGarlic
1Green pepper
1Yellow onion
1 bottleKetchup
1 tbspWorcestershire sauce (vegan)
1 tbspParsley
a fewdrops Tabasco
to taste Salt
to taste Black pepper
1 tbspOlive oil

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Steps

20min

1

Boil spaghetti in salted water until al dente, then drain.
2

Slice sausages, mushrooms, green pepper, onion, and garlic.
3

Heat olive oil in a pan, sauté garlic, onion, green pepper, mushrooms, and sausages.
4

Add ketchup and Worcestershire sauce, stir to combine.
5

Add cooked spaghetti, toss everything together, season with salt and pepper.
6

Serve topped with parsley and a few drops of Tabasco.