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!
- 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