Korean Vegetable Pasta

Korean Vegetable Pasta is a delightful fusion dish that combines the heartiness of pasta with vibrant Korean flavors. Tossed with a medley of colorful vegetables and a savory gochujang sauce, this dish offers a unique and satisfying dining experience.

Ingredients

• Spaghetti - 150 grams
• Sesame oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Bell pepper (red or yellow) - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 100 grams, fresh
• Soy sauce - 1 tablespoon
• Gochujang (Korean chili paste) - 1 tablespoon
• Honey or maple syrup - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Green onions - 2, sliced for garnish

Steps

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the julienned carrot, zucchini, and sliced bell pepper to the skillet. Stir-fry for about 3-4 minutes until slightly softened.
4. Add the sliced mushrooms and fresh spinach to the skillet. Continue to stir-fry for another 2-3 minutes until the spinach wilts.
5. In a small bowl, mix together the soy sauce, gochujang, and honey or maple syrup. Pour this sauce over the sautéed vegetables in the skillet and stir well to combine.
6. Add the cooked spaghetti to the skillet and toss everything together until the pasta is evenly coated with the sauce and warmed through.
7. Serve the Korean Vegetable Pasta hot, garnished with toasted sesame seeds and sliced green onions.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a good source of fiber for digestive health.

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