Vegetable stir fry with spaghetti

Name: Vegetable stir fry with spaghetti
Total time: 900 s
Yield: 2 servings
Cuisine: South African
Ingredients: 250 grams spaghetti; 8 sugar snap peas; 10 baby carrots; 1/2 bunch baby spinach; 6 mushrooms; 6 broccolinni (baby broccoli); 2 garlic cloves; salt and pepper; 2 fresh green or red chillies; 2 tbsp soy sauce; 2 tsp olive oil

Ravz59 @cook_2950934

I first made this with whatever I had in the fridge and pantry cupboard and now its a weekly favourite.

Ravz59 @cook_2950934

I first made this with whatever I had in the fridge and pantry cupboard and now its a weekly favourite.

Saved

Ingredients

15 mins

2 servings

250 gramsspaghetti
8sugar snap peas
10baby carrots
1/2 bunchbaby spinach
6mushrooms
6broccolinni (baby broccoli)
2garlic cloves
salt and pepper
2fresh green or red chillies
2 tbspsoy sauce
2 tspolive oil

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Steps

15 mins

1

Chop all veggies as you like or leave whole as they are all quite small.
2

When oil is warm add chopped garlic, chopped chillies and veggies. Do not add the baby spinach yet.
3

Heat a wok or large frying pan with olive oil
4

Add salt and pepper at this point. Cook for a further 5 minutes on medium heat and then and soy sauce.
5

Boil the spaghetti as per package directions. When draining the pasta save some of the pasta water.
6

Add the baby spinach and cook for a further 3-5 minutes depending on how crunchy/soft you like your veggies and then take off heat and set aside.
7

Immediately add the freshly boiled spaghetti to the stir fry veggies.
8

Pour over about 3 tablespoons of the pasta water. Mix well and serve hot.