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5 from 3 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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 4


  • 8 oz. spaghetti (I use quinoa & brown rice blend for GF)
  • 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, toasted sesame oil, 1/4 tsp. cayenne pepper, sesame seeds for topping


  • 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.


For gluten-free: use tamari, and your favorite GF pasta.
Adapted from Taste of Home


Calories: 254kcal | Carbohydrates: 52g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Potassium: 441mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5674IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 2mg