The Garden Grazer

Asian Spaghetti with Mushrooms, Snow Peas, Garlic

By 18 Comments

  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!

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5 from 2 votes

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!
Author: Kaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Category: Main Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings:4

Ingredients

  • 8 oz. spaghetti (uncooked)
  • 8 oz. mushrooms
  • 1 1/2 cups snow peas
  • 2 medium carrots
  • 6 green onions
  • 3 cloves garlic
  • 1/4 cup tamari (or soy sauce)
  • Optional: ginger, sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping

Instructions

  • 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 1/4 cup tamari (more/less as desired).
  • Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

Notes

For gluten-free: use tamari, and your favorite GF pasta (I like quinoa/brown rice blend.)
Adapted from Taste of Home

Nutrition Per Serving (estimate)

Calories: 268kcal | Carbohydrates: 52g | Protein: 12g | Fat: 1g | Potassium: 567mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5675IU | Vitamin C: 29.1mg | Calcium: 58mg | Iron: 2.5mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Try this with some flavorful tofu on the side!

Reader Interactions

Comments

    • 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! 😀 Let me know how he likes it if you get the chance!

      Reply

  4. 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.

    Reply

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