Asian Spaghetti with Garlic and Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 medium bowls
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Calories
253 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Asian Spaghetti with Garlic and Vegetables
Description
This recipe uses spaghetti cooked al dente to maintain a firm bite. The vegetables—sliced mushrooms, julienned carrots, snow peas, and green onions—are sautéed briefly, preserving their crispness and freshness. Garlic (and optionally ginger) is added just before combining with the noodles to provide aromatic notes without becoming bitter.
The tamari dressing brings a salty, umami depth while toasted sesame oil adds a subtle nutty richness if included. The noodles and vegetables are tossed together and heated briefly for flavor melding. Sesame seeds and mung bean sprouts can be added as toppings for texture and visual contrast.
Serving the dish immediately preserves the crisp texture of the vegetables, though it can also be chilled for a refreshing cold pasta salad. Using gluten-free spaghetti is an option for dietary preferences, and breaking the noodles prior to cooking helps manage portion sizes.
Ingredients
- 8 oz. spaghetti gluten-free if desired
- 8 oz. mushrooms (I use cremini)
- 5 oz. snow peas (about 1.5 cups)
- 2 carrot medium
- 6 green onions
- 3-4 cloves garlic
- 1/4 cup tamari (or less)
- ginger 1/2 tsp freshly grated ginger, 2 tsp toasted sesame oil, optional
- sesame oil 1/2 tsp freshly grated ginger, 2 tsp toasted sesame oil, optional
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
- Cook spaghetti al dente to avoid mushiness and maintain texture when tossed with vegetables.
- Use 3 tablespoons water or broth when sautéing vegetables without oil to keep it low-fat, or use toasted sesame oil for additional flavor.
- Breaking spaghetti in half before cooking aids in easier serving and eating.
- Adjust tamari quantity to taste; start with less if unsure about saltiness.
- Serve warm for a stir-fry style dish or chilled for a pasta salad variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4medium bowls
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 438mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5660IU | 113% |
| Vitamin C | 28mg | 31% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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