About this recipe:Loads of stir-fried veg like spinach, mushrooms and carrots, tossed with spaghetti and the Asian sauce flavours of teriyaki, sesame and garlic. Wonderful vegetarian pasta alternative to classic meat teriyaki dishes.
1 tablespoon sesame oil
1 clove garlic, chopped
1 red onion, coarsely chopped
280g fresh mushrooms, sliced
240ml teriyaki sauce
2 carrots, shredded
225g fresh spinach, rinsed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:15min › Ready in:25min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
Meanwhile in large frying pan or wok heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
Add cooked vegetable mixture to pasta and toss, then add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.