Spicy Sriracha Pasta Bowl

with Barilla® Spaghetti and Fire Roasted Marinara Sauce

Blue Box Spaghetti

Made with

Barilla Spaghetti
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Prep
Cook
Skill
Casual
Diet
Vegetarian

Spicy Sriracha Pasta Bowl with Barilla® Spaghetti & Fire Roasted Marinara

Start by adding Sriracha, honey, and lime juice to a cooked bowl of pasta covered in Barilla's Fire Roasted Marinara sauce to kick off this flavor charged spaghetti recipe. Be empowered and customize your dish by subbing in pan-fried tofu cubes or high protein spaghetti to add even more nuance into this spicy vegetarian pasta bowl recipe with Sriracha.

336
CALORIES
5g
Total Fat
66g
Total Carbohydrate
10g
PROTEIN
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Ingredients 8 Servings

Ingredients for 8 people

  • 1 box Barilla® Spaghetti
  • 1 jar Barilla® Fire Roasted Marinara
  • 1/4 cup Sriracha sauce
  • 1/4 cup honey
  • Juice of 1 lime (2 tablespoons)
  • 2 tablespoons neutral oil (such as coconut or canola)
  • 2 cups thinly sliced mushrooms
  • 2 medium carrots, cut into matchstick-size pieces (1 cup)
  • 1 cup thinly sliced yellow or green bell pepper
  • 1 cup sugar snap peas, halved lengthwise
  • 3 green onions, sliced thinly
  • Sesame seeds, optional

Instructions

  • In a small bowl combine the Sriracha, honey, and lime juice; set aside.
  • In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently.
  • Cook pasta according to package directions; remove from heat and drain well.
  • Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas.
  • Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Fire Roasted Marinara sauce and stir; add the spaghetti and toss to combine.
  • Serve in pasta bowls and top with a drizzle of the Sriracha-honey mixture, green onions, and a sprinkle of sesame seeds, if desired.
  • Customize it: For a protein boost add pan-fried tofu cubes, shredded rotisserie chicken, or quick-roasted shrimp.
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