If you have butter, soy sauce, and spaghetti in your pantry, you can make this mouthwatering Japanese-style pasta with a medley of mushrooms. Butter Soy Sauce Pasta is ridiculously flavorful for the small amount of effort, so this weeknight pasta is sure to become a favorite.
Bring a wide pan filled with 2-inches of water to a boil and salt generously (I usually add 1 tablespoon per gallon of water).
Trim the mushrooms and slice or shred them into bite-sized pieces.
Boil the pasta for 1 minute less than what the package directions say.
In a separate frying pan over medium heat, add the olive oil and garlic. Saute the garlic until it is fragrant and starting to soften, but do not let it brown yet.
Add the mushrooms and saute until they're wilted and starting to brown. Depending on your mushrooms, you may need to add a little more olive oil to ensure they brown evenly.
When the pasta is almost done, and the mushrooms have browned, melt the butter into the mushrooms.
Add the soy sauce and a scoop of the starchy pasta water. Mix this vigorously to emulsify the butter with the liquids.
Transfer the pasta to the pan with the mushrooms using tongs or a slotted spoon and toss to coat evenly with the sauce. Continue adding the pasta water as it gets absorbed until the pasta is cooked to your liking and is coated in a thin layer of the creamy sauce.