Lemon Cream Pasta

This creamy lemon pasta combines the rich umami of Kayanoya Kelp Stock Powder with the bright, refreshing flavor of fresh lemon. The velvety sauce, made with heavy cream, Parmesan, and a hint of garlic, coats each strand of spaghetti for a perfectly balanced dish. Light yet indulgent, it's a simple yet elegant meal that brings out the best in Japanese and Italian flavors.

2 Servings

5.6 oz spaghetti
1 lemon
[A] 2/3 cup heavy cream
[A] 1 tsp grated garlic
[A] 1 tbsp olive oil
1 packet Kayanoya Kelp Stock Powder (remove from the packet)
1/4 cup Parmesan cheese
4 tsp salt

Directions

Bring 8 cups of water to a boil in a pot, add salt, and cook the spaghetti according to the package instructions.
Cut the lemon in half and squeeze out the juice. Grate the zest from half of the lemon.
In a pan, combine [A], then add the Kayanoya Kelp Stock Powder and mix well. Heat until it comes to a gentle boil, then remove from heat.
Add the lemon juice, lemon zest, and grated Parmesan cheese to the sauce. Drain the cooked pasta and add it to the pan. Heat over medium and toss quickly to coat.
Serve on a plate and top with additional grated lemon zest and Parmesan cheese (not listed in ingredients).