Veggie Stir-fry Spaghetti

Veggie Stir-fry Spaghetti
  • You can even swap out the spaghetti for other pasta shapes and types. Whole wheat and even gluten-free pasta will work beautifully.
  • You can cool down the spaghetti in a normal temperature water after boiled, for a more al dente taste.

Serving: 3-4 servings

Total time: 30 minutes

Level: Easy


  • Vegetables: Oyster mushrooms, baby corn, asparagus, green leave veggies, etc. (chopped)
  • Spaghetti one full hand (for 3-4 servings)
  • Canned tomato or any preference spaghetti sauce (half or 1 full jar)
  • 3 Gloves of garlic (one tablespoon)
  • Soya sauce
  • Parmesan cheese
  • Salt
  • Fresh wild rockets/Italian basils


Make sauce:

  1. Heat a large stir-fry pan with olive oil over a medium heat and add garlic to stir fried for 3-5minutes (until turn light yellow)
  2. Add all prepared washed and chopped vegetables and stir fried for 5-8 minutes (until soft but still crunchy). Add canned spaghetti sauce with a little bit of salt to stir.
  3. Add a table spoon of soya sauce
  4. Bring to low simmer and cook until liquid has a thickened and reduced by half (about 10 minutes)

Cook the Spaghetti:

  1. While the sauce is cooking, bring a large pot of water added with salt and a bit of oil to boil. Cook pasta/spaghetti according to the package instructions.

To finish:

  1. Take the pasta to the sauce pan and then toss in the cooked pasta. Leave for a minute then serve with parmesan and fresh wild rockets/Italian basils leaves.

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