Spaghetti with vegetables and soy sauce
2 servings
20 minutes
Spaghetti with vegetables and soy sauce is a light and aromatic dish inspired by Italian cuisine but with Eastern notes. The classic combination of pasta and vegetables turns into a gastronomic delight thanks to the spiciness of the soy sauce. Mushrooms add a rich, earthy flavor to the dish, while bell peppers contribute juiciness and a hint of sweetness. Garlic and onion enhance the aroma, creating a deep taste. This versatile dish is perfect for a casual dinner as it cooks quickly and requires no complex ingredients. An ideal option for health food lovers, as the combination of fresh vegetables and spaghetti makes it light yet nutritious. It can be served as a standalone dish or topped with grated cheese for added richness. Fresh herbs are the final touch that makes the flavor even more expressive.
1
Boil the spaghetti in salted water until fully cooked.
- Spaghetti: 300 g
2
We slice the mushrooms and bell pepper.
- Champignons: 6 pieces
- Sweet pepper: 1 piece
3
Finely chop the garlic and onion and sauté in vegetable oil until golden.
- Garlic: 2 cloves
- Onion: 1 g
4
Add slices of mushrooms and peppers, and sauté them with onions and garlic for 3-4 minutes.
- Champignons: 6 pieces
- Sweet pepper: 1 piece
- Onion: 1 g
- Garlic: 2 cloves
5
When the mushrooms and peppers become soft, we add soy sauce.
- Soy sauce: 50 ml
6
Place the spaghetti on a plate and mix it with the vegetables. Sprinkle finely chopped herbs on top.
- Spaghetti: 300 g
- Champignons: 6 pieces
- Sweet pepper: 1 piece
- Green: to taste