March 18, 2013

Asian Spaghetti with Mushrooms, Snow Peas, Garlic

Spaghetti with an Asian twist! This easy, vegan, 30-minute meal comes together quick and makes a great weeknight meal. Easy to adapt with your own favorite veggies!




We love this simple, 7-ingredient meal that's easy to make! It's a great dish to adapt and add other veggies if you wish - asparagus, bell pepper, and bean sprouts are fantastic, and tofu or tempeh would be a great protein boost (scroll down to see our favorite pairings below the recipe!) The light flavor of this dish comes from the garlic and tamari, and you can add some fresh ginger if you'd like as well. It tastes great both warm and cold, so leftovers are a perfect work lunch with no need to reheat!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make or adapt this! I love seeing your recreations!


Vegan, gluten-free (with gf pasta and tamari), oil-free
Adapted from Taste of Home

Ingredients
8 oz. angel hair pasta (or spaghetti, etc)
8 oz. mushrooms
1 1/2 cups snow peas
2 medium carrots
6 green onions
3 cloves garlic
1/4 cup tamari/soy sauce (less/more to taste)
Optional: ginger, sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Directions
Cook pasta according to package directions and drain.
Meanwhile, slice mushrooms, cut green onions in 1/2" pieces, and cut carrots into matchsticks/julienned. Mince garlic.
In a large skillet over med-high heat, saute mushrooms for 2-3 minutes. (Can use sesame oil for more flavor if desired.)
Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
Add garlic, stir, and heat for 1 minute.
Add cooked pasta and tamari/soy sauce.
Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

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Try this with some flavorful tofu on the side!





18 comments:

  1. Love that this recipe tastes great, both hot and cold! Makes for great leftovers. Will certainly be trying this recipe soon...thanks for sharing!

    -Shannon

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    1. Hi Shannon! It's always such a nice bonus when meals taste great both hot and cold :) Hope you love it!

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  2. You always have the best recipes -- tasty and not complicated. My mostly-meat-and-potatos husband actually requests that I make the chickpea salad. :)

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    1. Thanks so much! And WOW! I try to make all my meals to please both herbivores and carnivores so I absolutely love hearing when some of the more strict meat-eaters request and enjoy some of the meals on here. Veggie power! :D Let me know how he likes it if you get the chance!

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  3. Hello, I found your blog last night for the cilantro dressing but I stumbled around and discovered this recipe. I really need a healthy comfort food meal for dinner tonight and this is definitely going to fit the bill. Thank you for all the beautiful pictures and recipes.

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    1. Hi Suzanne! Great to have you here! Thanks for the sweet comment, and I hope you enjoyed this for dinner :)

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  4. Loved this one too! My kids gobbled it up, too
    !

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    1. Wonderful! And hooray for the kiddos gobbling it up! :)

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  5. Made this a few weeks ago and it was delicious! I will be making it again this week!

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    1. Hi Stephanie! Yay!! Glad you enjoyed it enough to give it another go - hope you love it again this week :) Thanks for the sweet message!

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  6. I am thinking about making this for meal prep next week.. Would it make 4 lunches?

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    1. Hi Tricia! Definitely! I'd estimate 4-5 servings :) Hope you enjoy - meal prepping is always so worth it!

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  7. I used rice noodles and frozen stir fry veggies that I had on hand and it was delicious.

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    1. YAY! Fantastic substitutions!! So glad you enjoyed it - thanks for the sweet comment :) Have a beautiful week! -Kaitlin

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  8. Delicious and easy! Loved the fresh taste. I think I will add some tofu next time.

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    1. Awesome to hear Diane! And great call with the tofu next time, a lovely addition! Wishing you a wonderful week! -Kaitlin

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