Meals4Moms

• 1 ¾ cup ounces Barilla protein spaghetti  or Banza chickpea spaghetti 
• 1 tablespoon olive oil
• 2-4 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 2 carrots, julienned
• 1 cup snow peas or broccoli
• 4 cups baby spinach

For the sauce

• 2 tablespoons reduced-sodium soy sauce (Can Substitute with coconut aminos) adjust more or less, to taste
• 2 teaspoons maple or agave or honey 
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon pepper (optional) 
• Optional**** Fresh chives

1. In a small bowl, whisk together soy sauce, sweetener, sesame oil, and ginger; set aside. 
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
4. Stir in noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately or portion and store for meal prep! 

Approximate Cooktime: 15 mins

NOTES: 

This recipe uses protein pasta for an extra protein punch. Any pasta can be used including rice or gluten-free (we love Banza!).

 HIGHLY RECOMMEND: Whip up another batch of sauce for marinating a protein such as tofu, plant-based tips, tempeh, or grilled chicken, etc. Great to throw on top for an extra protein-packed lunch. 6-8oz protein added is ideal.