Name: Asian-Style Spaghetti with Garlic & Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz. spaghetti* (gluten-free if desired); 8 oz. mushrooms (I use cremini); 5 oz. snow peas (about 1.5 cups); 2 medium carrots; 6 green onions; 3-4 cloves garlic; 1/4 cup tamari (or less); Optional: 1/2 tsp. freshly grated ginger, 2 tsp. toasted sesame oil; Sesame seeds, mung bean sprouts

Spaghetti with an Asian-inspired twist! This easy, vegan, 30-minute meal comes together quick and makes a great weeknight meal. Plus it's simple to adapt with your own favorite vegetables.

Vegan Asian style garlic spaghetti in a bowl

We love this Asian-style spaghetti because it's a simple, 7-ingredient meal that's easy to assemble. Plus it's a great dish to adapt with your own favorite vegetables - asparagus, bell pepper, bean sprouts, etc. are fantastic.

Adding tofu or tempeh for some extra substance is also a great protein boost. Try it with:

Asian garlic spaghetti with snow peas, mushrooms, carrots in a pan

The light flavor of this dish comes from the garlic and tamari, plus you can add the optional freshly grated ginger as well. We think it tastes great both warm or cold, so leftovers are a perfect work lunch with no need to reheat.

If you're looking for more 30-minute meals, check out:

Portobello Fajitas
Easy Peanut Noodles
Broccoli Cashew Stir Fry
Creamy Sun-Dried Tomato Mushroom Pasta

Bowl of vegan pasta with snow peas, mushroom, and carrot

Print Recipe Pin Recipe Leave a Review

5 from 4 votes

Asian-Style Spaghetti with Garlic & Vegetables

Spaghetti with an Asian-inspired twist! A 30-minute meal that's simple to adapt with your own favorite veggies.

AuthorKaitlin - The Garden Grazer

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

CategoryMain Dish

CuisineGluten-Free Option, Oil-Free, Vegan

Servings4 medium bowls

Ingredients

US Customary - Metric

8 oz. spaghetti* (gluten-free if desired)
8 oz. mushrooms (I use cremini)
5 oz. snow peas (about 1.5 cups)
2 medium carrots
6 green onions
3-4 cloves garlic
1/4 cup tamari (or less)
Optional: 1/2 tsp. freshly grated ginger, 2 tsp. toasted sesame oil

Toppings (optional):

Sesame seeds, mung bean sprouts

Instructions

Cook spaghetti* according to package directions, leaving al dente (not mushy). Drain and set aside when finished.
Meanwhile, slice mushrooms, cut green onions in 1/2″ pieces, and cut carrots into matchsticks/julienned (or shred/dice for quicker prep). Mince garlic.
In a large skillet over medium-high heat, sauté mushrooms for 2-3 minutes. (Use 3 Tbsp. water/broth for no-oil sauté method, or toasted sesame oil for more flavor if desired.)
Add snow peas, carrots, and green onion. Cook for 5 minutes or until crisp-tender.
Reduce heat to medium. Add minced garlic (and any freshly grated ginger if using). Stir and sauté for 1 minute.
Add cooked spaghetti and tamari. (I use about 1/4 cup tamari, but start with 2-3 Tbsp. for less salty.)
Toss well to combine and heat for 2-3 minutes. Top with sesame seeds if desired. Serve warm immediately or chilled.

Notes

*I use gluten-free brown rice & quinoa spaghetti, and I break them in half before cooking for easier manageability.

Adapted from Taste of Home

Nutrition Per Serving (Estimate)

Calories: 253 kcalCarbohydrates: 52 gProtein: 10 gFat: 2 gSaturated Fat: 1 gPotassium: 438 mgFiber: 4 gSugar: 5 gVitamin A: 5660 IUVitamin C: 28 mgCalcium: 45 mgIron: 2 mg

Did you make this recipe?Please leave a star rating or comment below.

Enjoying this Asian Spaghetti? Also feel free to check out:

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)

Comments

Diane Keller

April 17, 2018 at 2:58 pm

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

- Kaitlin | The Garden Grazer
  
  April 24, 2018 at 5:20 pm
  
  Awesome to hear Diane! And great call with the tofu next time, a lovely addition! Wishing you a wonderful week! -Kaitlin
  
Kanikkia Felton

January 01, 2018 at 8:26 pm

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

- Kaitlin | The Garden Grazer
  
  January 09, 2018 at 6:13 pm
  
  So great and fantastic substitutions! Glad you enjoyed - thanks for sharing!
  
Tricia Miller

January 17, 2016 at 7:39 pm

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

- Kaitlin | The Garden Grazer
  
  January 18, 2016 at 8:36 pm
  
  Hi Tricia! Yep, I'd estimate 4-5 servings 🙂 Hope you enjoy - meal prepping is a great idea!
  
Stephanie Roberts

August 08, 2015 at 8:28 pm

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

- Kaitlin | The Garden Grazer
  
  August 09, 2015 at 2:24 pm
  
  Hi Stephanie! So glad you enjoyed it enough to give it another go - hope you love it again this week 🙂 Thanks for the sweet message!
  
Anonymous

June 20, 2013 at 10:20 pm

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

- Kaitlin | The Garden Grazer
  
  June 21, 2013 at 6:23 pm
  
  So great!
  
Suzanne

May 25, 2013 at 9:38 pm

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.

- Kaitlin | The Garden Grazer
  
  May 28, 2013 at 2:20 pm
  
  Hi Suzanne! Wonderful to hear - thank you for sharing 🙂
  
FloridaBird

March 19, 2013 at 4:06 pm

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

- Kaitlin | The Garden Grazer
  
  March 19, 2013 at 4:35 pm
  
  So great to hear! Thank you for sharing 🙂
  
Mushrooms Canada

March 19, 2013 at 3:18 pm

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

- Kaitlin | The Garden Grazer
  
  March 19, 2013 at 4:32 pm
  
  Hi Shannon! Hope you enjoy!
  
LittleMonsterx14

March 18, 2013 at 3:22 pm

mmm now i'm craving asian noodles!

- Kaitlin | The Garden Grazer
  
  March 19, 2013 at 4:32 pm
  
  Hope you enjoy if you give them a try!