Asian spaghetti with mushrooms, snow peas and garlic

If you love spaghetti but are tired of marinara sauce, try this recipe. Feel free to add or substitute whatever veggies you have on hand – it’s very forgiving.



  • 8 oz. angel hair pasta (I use whole grain)
  • 8 oz. crimini mushrooms, sliced
  • 1 1/2 cups snow peas
  • 2 medium carrots, cut into matchsticks
  • 6 green onions, cut into 1 inch pieces
  • 3-4 garlic cloves, minced
  • 1/4 cup reduced-sodium soy sauce (or more to taste)
  • Optional: 1/4 tsp. cayenne pepper, sesame seeds for topping



  1. Cook pasta according to package directions and drain.
  2. Meanwhile, in a large skillet over med-high heat, water sauté mushrooms for 2-3 minutes.
  3. Add snow peas, carrots, green onion and cook for 5-7 minutes or until crisp-tender.
  4. Add garlic, stir, and heat for 1 minute.
  5. Add pasta and soy sauce. Toss well to combine and heat for a few minutes until heated through. Serve warm or chilled.

Add Soy Curls if you’d like a meaty texture.

Leave a Comment

Previous post:

Next post: