- YIELDS | 4 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 15 MINS
This recipe is delicious and quite versatile. Use any favorite mushroom and pasta. Add additional veggies such as chopped cauliflower and red pepper. Use GF pasta and tamari to make a gluten-free version.
Double Duty: Make a double batch of the sauce to marinate chicken breasts for a meal later in the week.
- 1 pound regular or GF spaghetti or favorite long pasta
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 tablespoons maple syrup or agave
- 2 tablespoons dark sesame oil
- 2 tablespoon olive oil
- 1/2 white or yellow onion, coarsely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced, or 1 teaspoon ginger powder
- 1 heaping teaspoon red pepper flakes, or to taste
- 1 pound creminis mushrooms, rinsed, sliced, stems trimmed
- 1/2 pound broccoli heads, about 2 medium, chopped
- 2-3 scallions, thinly sliced
- Sriracha hot chili sauce, for serving
- Kosher salt and freshly ground pepper, to taste
- Cook the pasta according to the package directions. Drain, saving one cup of pasta water. Pop the pasta back into the pot. Cover to keep warm.
- In a small bowl, mix the soy sauce, rice vinegar, and maple syrup or agave and sesame oil. Set aside.
- Add the olive oil to a large non-stick skillet or wok, over medium-high heat. When the oil begins to shimmer, add the onion, garlic, ginger, and red pepper flakes. Cook for 1-2 minutes. The mixture will become quite fragrant.
- Add the mushrooms and broccoli. Stir fry for about 5 minutes or until the veggies start to brown but are still crisp.
- Add the soy sauce mixture and cook for a minute, then pour the drained pasta into the skillet or wok and toss to incorporate. Add small amounts of pasta water as necessary. Garnish with scallions and Sriracha. Season with salt and pepper to taste.
I like to use spaghetti for this recipe, but any type of pasta will work.