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One Pan Asian Veggie Pasta

One Pan Asian Veggie Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • In a large sauté pan with a tight fitting lid, whisk miso, soy, vinegar, sriracha, ginger, and garlic. 
  • Add scallions, snow peas, peas, edamame, carrots, spaghetti, broth, salt and pepper.
  • 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.
  •  Toss to distribute sauce and veggies. Garnish with sesame seeds and serve from the pan, family style, at the table.