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Tencha, the leaves ground to make matcha, has a distinctive shape - small, dark green flakes (almost like flakes of seaweed) - and adds the familiar earthy tones of green tea to this pasta dish.

Servings: 1 


  • 100g pasta
  • 1-2 tsp Yuzu Matcha (adjust based on your preference for a weaker or stronger matcha flavor)
  • 2 tbsp Edible Matcha
  • 2 tbsp parmesan cheese
  • 1 tbsp olive oil
  • 1 small garlic clove (minced)
  • 2-3 slices of bacon (diced)
  • Handful of your favorite mushrooms
  • Salt


  1. Cook the pasta according to the instructions. Set aside 4 tbsp of pasta water and drain well.
  2. In a small bowl, mix the Yuzu Matcha with 2 tbsp of pasta water. Stir until no clumps remain. Add the Edible Matcha and parmesan cheese (you can replace this with a pinch of salt). Stir to combine.
  3. In a frying pan, cook the olive oil and garlic while stirring. Add the bacon and mushrooms and continue stirring.
  4. Once the garlic becomes fragrant, add the remaining 2 tbsp of pasta water and remove from heat.
  5. Add the drained pasta and the matcha sauce from step 2. Stir to combine and serve.

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