Asian Spaghetti with Garlic and Vegetables
Are you looking for a delicious dish that is both satisfying and packed with flavor? Look no further than this Asian Spaghetti with Garlic and Vegetables. This delightful recipe combines the hearty texture of spaghetti with the fresh crunch of vibrant vegetables, all brought together with a savory garlic sauce. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress and become a staple in your meal rotation.
Why This Recipe Belongs in Your Rotation
Asian Spaghetti with Garlic and Vegetables is not only quick and easy to prepare but also incredibly versatile. You can customize the vegetables based on what you have on hand or what’s in season. This recipe is perfect for busy weeknights or a leisurely weekend meal. Plus, it’s a fantastic way to sneak in some extra veggies into your diet without sacrificing taste. Every bite is a harmonious blend of textures and flavors that will have you coming back for more.
Ingredient Notes
- 8 oz. spaghetti: You can use regular or gluten-free spaghetti, depending on your preference.
- 8 oz. mushrooms: Cremini mushrooms add a rich, earthy flavor, but feel free to substitute with shiitake or button mushrooms.
- 5 oz. snow peas: These sweet peas offer a delightful crunch and vibrant color.
- 2 medium carrots: Sliced thinly for quick cooking, they add a nice sweetness.
- 6 green onions: Chopped, they provide a mild onion flavor that complements the dish.
- 3-4 cloves garlic: Freshly minced garlic brings a robust flavor to the sauce.
- 1/4 cup tamari: This soy sauce alternative is gluten-free and adds depth to the sauce.
- Optional: 1/2 tsp. freshly grated ginger for a zesty kick and 2 tsp. toasted sesame oil for richness.
- Garnishes: Sesame seeds and mung bean sprouts add a lovely finishing touch.
Gear Checklist
- Large pot: For boiling spaghetti.
- Skillet or wok: Ideal for stir-frying the vegetables.
- Cutting board and knife: For chopping vegetables.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Serving utensils: For serving up your delicious creation.
Asian Spaghetti with Garlic and Vegetables, Made Easy
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a boil. Add the 8 oz. of spaghetti, cooking it according to package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water, then drain the spaghetti and set it aside.
Step 2: Sauté the Vegetables
In a large skillet or wok, heat a drizzle of oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms, snow peas, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender yet still crisp.
Step 3: Combine Everything
Once the vegetables are cooked, add the drained spaghetti to the skillet. Pour in the 1/4 cup of tamari and the reserved pasta water. If using, add the ginger and toasted sesame oil. Toss everything together until the spaghetti is well coated and heated through, adjusting the tamari to taste.
Step 4: Serve and Garnish
Plate your Asian Spaghetti with Garlic and Vegetables, and finish with a sprinkle of sesame seeds and mung bean sprouts. Enjoy this vibrant dish warm, and savor every bite!
Make It Diet-Friendly
- Gluten-Free: Use gluten-free spaghetti to make this dish suitable for those with gluten sensitivities.
- Low-Carb: Substitute spaghetti with spiralized zucchini or spaghetti squash for a low-carb option.
- Vegan: This recipe is naturally vegan; just ensure the tamari is free from any animal-derived additives.
- Protein Boost: Add tofu or your choice of protein like chicken or shrimp for a heartier meal. For a delicious option, check out Saucy Peanut Noodles With Chicken.
Easy-to-Miss Gotchas
- Be careful not to overcook the spaghetti; al dente is key for the best texture.
- If you’re using gluten-free spaghetti, check the cooking time as it may differ from regular pasta.
- Adjust the tamari according to your taste; start with less and add more if needed to avoid overpowering the dish.
- Don’t skip the sesame seeds and mung bean sprouts; they add essential flavor and texture.
Make Ahead Like a Pro
If you want to prepare this dish ahead of time, you can chop the vegetables and store them in the fridge for up to 24 hours. Cook the spaghetti the day of serving for the best texture, or store it separately from the vegetables and sauce to prevent it from becoming mushy. You can also make a larger batch and store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet with a splash of water or tamari to bring back moisture and flavor.
Reader Questions
Can I use other vegetables in this recipe?
Absolutely! This recipe is very flexible. Feel free to substitute with your favorite vegetables such as bell peppers, broccoli, or bok choy. Just be mindful of cooking times, as some vegetables may take longer to cook than others.
What can I serve with Asian Spaghetti with Garlic and Vegetables?
This dish pairs beautifully with a side of Shrimp Fried Rice or a simple cucumber salad for a refreshing contrast.
Can I make this dish spicy?
Definitely! If you enjoy a bit of heat, consider adding red pepper flakes or sriracha to the sauce. Adjust the amount based on your spice preference.
Is this recipe kid-friendly?
Yes! The mild flavors and colorful vegetables make it appealing to kids. You can also let them help with the vegetable prep for a fun cooking activity together.
More from the Kitchen
That’s a Wrap
In just a few simple steps, you can create a delightful bowl of Asian Spaghetti with Garlic and Vegetables that is sure to please everyone at the table. This recipe is not only packed with flavors and textures but also allows for personal touches to make it your own. Whether you’re enjoying this dish on a busy weeknight or serving it at your next gathering, the vibrant colors and delicious aromas will make it a hit. Grab your ingredients, roll up your sleeves, and let’s make a dish that will surely be a family favorite!
Asian Spaghetti with Garlic and Vegetables
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the 8 oz. of spaghetti, cooking it according to package instructions until al dente. Once cooked, reserve about 1/2 cup of the pasta water, then drain the spaghetti and set it aside.
- In a large skillet or wok, heat a drizzle of oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, add the sliced mushrooms, snow peas, and carrots. Stir-fry for about 5-7 minutes, or until the vegetables are tender yet still crisp.
- Once the vegetables are cooked, add the drained spaghetti to the skillet. Pour in the 1/4 cup of tamari and the reserved pasta water. If using, add the ginger and toasted sesame oil. Toss everything together until the spaghetti is well coated and heated through, adjusting the tamari to taste.
- Plate your Asian Spaghetti with Garlic and Vegetables, and finish with a sprinkle of sesame seeds and mung bean sprouts. Enjoy this vibrant dish warm, and savor every bite!
Notes
- Chop vegetables ahead of time and store in the fridge for up to 24 hours.
- For a low-carb version, substitute spaghetti with spiralized zucchini.
- Adjust tamari according to taste; start with less and add more.
- Don’t skip garnishes; they add essential flavor and texture.
