Why dirty a platter too? One pan means you can plate directly from the pan at your table.
Go from pan to plate in 30 minutes with this Asian-style pasta dish with a slightly spicy kick. Serve as a meatless main, add leftover chicken in with the veggies, or stir in tofu cubes at the end. To save time on prep, slice all veggies the night before and store covered in the refrigerator.
- Cook Time
- Prep Time
- 4 to 6Servings
- 3 tablespoons white miso paste
- ¼ cup regular or low-sodium soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- 2 teaspoons sriracha
- 1 tablespoon grated fresh ginger, ¾ teaspoons ground ginger, or 3 cubes frozen ginger, thawed
- 2 garlic cloves, crushed
- 6 scallions, sliced
- 1 cup sliced snow peas
- ½ cup peas
- 1 cup shelled edamame
- 1½ cups shredded carrots (about 2 large)
- 1 pound dry whole wheat spaghetti
- 4½ cups vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sesame seeds, for garnish
1. In a large sauté pan with a tight fitting lid, whisk miso, soy, vinegar, sriracha, ginger, and garlic.
2. Add scallions, snow peas, peas, edamame, carrots, spaghetti, broth, salt and pepper.
3. Cover and cook, over medium heat, 15 to 20 minutes, stirring occasionally until pasta is done and broth is mostly absorbed. Start checking for doneness around 10 minutes.
4. Toss to distribute sauce and veggies. Garnish with sesame seeds and serve from the pan, family style, at the table.