1 tbsp cooking oil of choice (I use organic canola)
1 onion cut into long, thin strips
1 red pepper cut into long, thin strips
1 cup Butler soy curls soaked in water for 10 minutes and drained
4 cloves garlic, pressed
2 cups broccoli florets steamed for 3 minutes and then rinsed under cold water
1 cup chopped spinach
1 cup chopped fresh basil
½ tsp red pepper flakes
12 oz (340 grams) whole wheat spaghetti
green onions, sliced diagonally to garnish (optional)
Instructions
Soak your soy curls in just enough water to cover them for about 10 minutes until soft. Drain and set aside.
Make the sauce by whisking the miso, rice vinegar, rice cooking wine, sesame oil, salt and pepper in a small bowl. Set aside.
Steam your chopped broccoli for 2-3 minutes and then rinse with cold water to stop the cooking process. Set aside.
Chop your remaining ingredients.
Set a large pasta pot filled with water on the stove to boil.
Meanwhile, heat a large skillet over medium heat and add your cooking oil of choice.
Once hot add your onions and saute for about 2 minutes.
Add your red pepper, drained Butler Soy Curls and pressed garlic. Cook for about a minute.
Add your drained broccoli and chopped spinach and cook for another minute.
Add your sauce, chopped basil and stir well to incorporate. Add your red pepper flakes and set aside.
Cook your pasta as per package directions.
Once done, scoop out ¼ cup of the pasta water and then drain the pasta well.
Add the pasta to the skillet with the sauce and veggies. Use tongs to gently mix. Add part or all of the ¼ cup reserved pasta water if you need to and toss well before serving.
Garnish with sliced green onions (optional).
Serve immediately.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2017/09/08/miso-sesame-spaghetti-bowl/