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!

Teriyaki Baked Tofu

Asian Garlic Tofu

Easy Savory Baked Tofu