TtoE Fridge fusion pasta sauce

BigfamJapan brought up pasta and sauce, a new staple of Japanese family cooking. I find that pasta and sauces are an economical alternative to traditional 一汁三菜, ichiju sansai, or rice, soup, and three side dishes. 

I don't depend on store-bought sauces. Instead, I look back at my Scots-Irish heritage. I know this sounds weird, but hear me out. Italian influence is huge in Scottish cuisine. Italians arrived in two waves. First, the economic refugees of the 1800s and, later, the post-war arrivals. The result was a fusion of local and Italian food. And it influenced my Scots-Irish grandmother's home cooking.

One of our favourite lunches was Gran's mushroom spaghetti. She fried up a sofritto in the Italian idiom, diced onions, celery, and carrots. When they got a little browned, she added canned mushrooms, tomato sauce, herbs, and a dose of soy sauce, because that's how we roll in fusion-cuisine Vancouver, Canada. She simmered it and served it over spaghetti.

My version of the sauce today has Japanese cuisine influences because that's what I've got in the fridge. I use fresh buna shimeji and eringi mushrooms, and augment the Italian herbs and soy sauce with a dash of tsuyu for more umami. My most recent iteration also has eggplant medallions and green pepper slices.

The sauce is super adaptable. Another version I make is with ひよこ豆 (chickpeas) instead of mushrooms. 

Do you have a fusion pasta sauce recipe? I'm wondering about Japanese carbonara...