Asian Style Spaghettoni

with Mushrooms and Broccoli

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Some veggies, Barilla Spaghettoni (a thicker spaghetti noodle), ginger, and soy sauce met at the stove top, and 30 minutes later this Asian Style Spaghettoni was born! The result is a beautiful fusion recipe that is entirely vegetarian. Try it for yourself on your next Meatless Monday and add the leftovers to your next day's lunch box!

Ingredients 8 Number of Servings

1 box Barilla Spaghettoni pasta

1 clove garlic, gently pressed

4 tablespoons sesame oil, divided

2 tablespoons ginger, grated

1 package domestic mushrooms, quartered

1 red bell pepper, julienne

1 yellow pepper, julienne

2 cups broccoli florets

1 pound firm tofu, diced

1/3 cup soy sauce, low sodium

5 sheets parchment paper

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  • Pre-heat oven to 400° F.

  • Bring a large pot of water to a boil.

  • In a large skillet or a wok, sauté all the vegetables with half the sesame oil over high heat for 5 minutes or until slightly browned, then stir in soy sauce and tofu.

  • Meanwhile, cook Barilla Spaghettoni pasta 3 minutes less than package directions, drain and toss with vegetables.

  • Divide into 5 envelopes of parchment paper.

  • Bake for 10 minutes.

  • Serve in the baking paper on a plate, slightly cut open.

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