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Natto Spaghetti

Ingredients: 1 onion 2 Ounce(s) garlic 1 1/2 Ounce(s) olive oil 225 Package(s) spaghetti 2 Package(s) natto 4/23 Ounce(s) salt 869/10000 Ounce(s) black pepper 1/6 Ounce(s) soy sauce Directions: Natto comes in boxes that include mustard and bonito packages. If you are vegan you can't eat bonito because it is fish. Replace it with soy sauce when making natto. To prepare natto, add the mustard and the soy sauce into the box and stir with chopsticks for about 30 seconds. 1. Chop garlic and slice onions into thin strips. 2. In a pan, saute the olive oil, salt and pepper, chili and garlic at medium/low heat. 3. Bring the heat to medium, add onion. Saute and put aside. 4. Meanwhile, prepare the spaghetti as directed on the package. 5. When the spaghetti is ready, add two tablespoons of the water from the spaghetti into the onion mix. 6. Season onion mixture to taste. 7. Drain the pasta, mix with the onion mixture. 8. Serve spaghetti in heated plates, add natto on top. If you like, garnish the spaghetti with chopped green onions or green herbs like chives/parsley.
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Bake 20 minutes or until hot and Spaghetti primavera Sauteed Tomatoes: In a medium skillet, saute 2 ts garlic in 3 tb olive oil. Add tomatoes, basil, and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes. Sauteed Mushrooms: In another medium skillet, saute mushroom Herbed spaghetti squash with mozzarella 1. Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or