Japanese Style Pepperonchino Pasta

It has been a while since I posted a recipe and I feel terrible for it. One of the main reasons for starting this blog was to share lots of recipes, so I will be re-focusing on this a lot more for the rest of the year and beyond - stay with me!

This pepperonchino pasta recipe is most definitely inspired by Muji, where I first came across this in Muji Hong Kong and then later in Japan. It's a small packet of ready to pour sauce over pasta and it's just so tasty. Muji in Asia has a huge range of food to purchase from and I'm so excited that they have finally bought this to the UK. 

The original sauce packet I bought many moons ago.

Prior to this news though, I tried to make my own version of this pepperonchino sauce based on the listed ingredients on the packet and going by the taste of the original and I'm pleased with the results! The best thing about this recipe is that you just have to mix all the condiments and spices in a jam jar, give it a good shake and you have a pasta sauce ready to use straightaway or stored in the fridge for a quick meal another day.

It is a highly adaptable sauce and will also work well drizzled onto fish, meat and vegetables (aubergine/courgettes/sweetcorn work really well) to go in the oven or grill. A meal made in an instant. The recipe is just the right amount for 3 people, but feel free to double or triple the amount so you can keep extra in the fridge.

I added canned tuna for some quick protein and left out the chilli flakes in the sauce mix so that my little one could eat it too, but upon serving, I sprinkled the chilli flakes over my portion.


2 tbsp olive oil
3 1/2 tbsp light soya sauce
1 tbsp golden syrup
1 tbsp tomato puree
1 tsp garlic powder
1 tsp dried parsley (or fresh parsley)
1/2 tsp chilli flakes (optional)
1/2 tsp black pepper
1 tbsp seaweed powder
1 tbsp seaweed powder for garnish
1 can tinned tuna
300g dried linguine or pasta

1. Add all the condiments and spices up to the seaweed powder into a clean jam jar and shake well to combine. Leave out the chilli flakes if not using
2. Cook linguine according to instructions, drain the water, then mix in tuna and drizzle the sauce all over. Give it a good stir so the sauce is mixed in well. Use less sauce if you have less cooked pasta.  
3. Sprinkle seaweed powder on top and serve
4. You may add vegetables like courgette and broccoli to the pasta, just increase the amount of sauce to mix in


If you like the look of this recipe, do try my other Japanese Recipes too.

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