Spaghetti teriyaki

    Spaghetti teriyaki


    14 people made this

    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.

    Serves: 8 

    • 455g spaghetti
    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. Add cooked vegetable mixture to pasta and toss, then add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.

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