Soy-Sriracha Spaghetti with Mushrooms and Peppers

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Spaghetti tossed with garlicky mushrooms, red and green bell peppers and wilted spinach in a soy-sriracha pan sauce, finished with grated parmesan. This pasta recipe (vegan), ready in about 55 minutes, pairs spaghetti, vegetable broth, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 4 cups vegetable broth
• 2 cups, chopped spinach
• 1 cup, sliced mushrooms
• 1 red, 1 green, diced bell peppers
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 2 tbsp soy sauce
• 1 tsp sriracha
• 1/4 cup, grated parmesan cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 cup sliced mushrooms, 1 diced red bell pepper, and 1 diced green bell pepper. Cook for 5 minutes until tender.
4. Step 4: Stir in 2 cups chopped spinach and 2 tbsp soy sauce. Cook until spinach wilts, about 2-3 minutes.
5. Step 5: Pour in 4 cups vegetable broth and bring to a simmer. Cook for 10 minutes until the broth reduces slightly.
6. Step 6: Toss the cooked spaghetti into the skillet and stir to coat. Add 1 tsp sriracha and 1/4 cup grated parmesan cheese. Mix well and serve.