The Ultimate Addictive Natto Cream Pasta (One-Pot & Creamy!)
If you think you know natto pasta, think again. This recipe, inspired by Chef Ryuji, takes things to a whole new level.
Using a one-pot method, the pasta absorbs a rich dashi broth as it cooks, creating a deep umami flavor with a silky, creamy finish. It’s simple, comforting, and surprisingly addictive.
Ingredients (Serves 2)
- 200g spaghetti (1.5mm)
- 560ml water
- 2.5 tsp dashi powder (Hondashi)
- 2 pinches salt
- 2 sheets nori (seaweed)
- 240ml unsweetened soy milk
- 20g butter
- 2 packs natto (with sauce)
- Umeboshi paste (to taste)
How to Make Natto Cream Pasta
1. Simmer the Pasta
In a frying pan, combine water, dashi powder, and salt.
Bring to a boil, then add spaghetti.
Cook over medium-high heat.
👉 Set timer 1 minute less than package instructions.
2. Infuse the Seaweed
About 2–3 minutes before pasta is done:
Tear nori into small pieces and add to the pan.
Stir until it melts into the sauce.
3. Make It Creamy
Once most of the liquid is reduced:
Add soy milk and butter.
Stir continuously until sauce becomes thick and glossy.
4. Final Twist
Turn off heat and fold in natto.
Top with umeboshi paste for a bright, tangy contrast.
👉 This balances the richness perfectly.
