Sesame Garlic Mushrooms and Broccoli with Noodles
Ingredients
- 8 oz baby Bella mushrooms, sliced into chunky quarters
- 2 tbsp tamari
- 2 tbsp lemon juice
- 1 tbsp toasted sesame oil
- 3 garlic cloves, minced
- 2 tsp maple syrup
- 1 tsp ginger powder
- 1/4 tsp crushed red pepper
- 8 oz whole wheat spaghetti
- 3 cups broccoli florets and stalks, thinly sliced
- 1/2 cup water
- 1/2 cup yellow onion, thinly sliced
- pepper to taste
- lemon wedges, optional, for serving
- toasted sesame seeds, optional, for serving
Preparation
Place mushrooms in a reusable bag or shallow dish. In a small bowl, whisk together tamari, lemon juice, 1 tablespoon oil, garlic, maple syrup, ginger, and crushed red pepper. Seal the bag and turn to coat. Marinate for at least 15 minutes.
In a large pot, bring water to a boil and salt it well. Cook pasta al dente and reserve 1/2 cup of pasta water.
Meanwhile, combine broccoli florets, stalks, and water in a large nonstick skillet or wok. Bring to a boil over medium heat. Cook until water evaporates, about 3-5 minutes. Add onion, the remaining 2 teaspoons of oil, salt, and pepper. Cook, stirring occasionally, until broccoli is bright green, crisp, and a bit tender, about 3-5 minutes. Transfer and set aside.
Drain the mushrooms, reserving the marinade. Add them to the pan over medium heat and cook until golden and caramelized, 7-9 minutes, turning them over around the 5-minute mark. Transfer and set aside.
Combine the reserved pasta water and marinade in the pan or wok, add the noodles. Cook over medium heat, stirring, until the sauce thickens slightly, about 2-3 minutes. Add broccoli and mushrooms, heat through. Serve topped with toasted sesame seeds and lemon wedges.
Notes
This is an Asian-inspired weeknight dish that reduces waste by using broccoli stalks and is mostly pantry-friendly.
