Sesame Garlic Mushrooms and Broccoli Noodles
Ingredients
- 8 ounces baby Bella mushrooms
- 2 tablespoons tamari
- 2 tablespoons lemon juice
- 1 tablespoon toasted sesame oil
- 3 garlic cloves
- 2 teaspoons maple syrup
- 1 teaspoon ginger powder
- 1/4 teaspoon crushed red pepper
- 8 ounces whole wheat spaghetti
- 3 cups broccoli florets and stalks
- 1/2 cup water
- 1/2 cup yellow onion
- pepper to taste
Optional
- lemon wedges
- toasted sesame seeds
Preparation
Place the mushrooms in a reusable bag or shallow dish.
In a small bowl, whisk together tamari, lemon juice, 1 tablespoon toasted sesame oil, garlic, maple syrup, ginger powder, and crushed red pepper.
Seal the bag and turn to coat the mushrooms, then marinate for at least 15 minutes.
In a large pot, bring water to a boil and salt it well, then cook the pasta al dente and reserve 1/2 cup of pasta water.
Meanwhile, combine broccoli florets and stalks with water in a large nonstick skillet or wok, bring to a boil over medium heat, and cook until the water evaporates, about 3-5 minutes.
Add onion, the remaining 2 teaspoons of toasted sesame oil, salt, and pepper, then cook, stirring occasionally, until broccoli is bright green and slightly tender, about 3-5 minutes, and transfer to a plate and set aside.
Drain the mushrooms, reserving the marinade, and add them to the pan over medium heat, cooking until golden and caramelized, about 7-9 minutes, turning them over around the 5-minute mark, then transfer to a plate and set aside.
Combine the reserved pasta water and marinade in the pan, add the cooked noodles, and cook over medium heat, stirring, until the sauce thickens slightly, about 2-3 minutes.
Add the broccoli and mushrooms and heat through.
Serve topped with toasted sesame seeds and lemon wedges, for approximately 3-4 servings.
