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Mushroom Pasta Stir-Fry

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This Mushroom Pasta Stir-Fry is a quick and savory fusion dinner that combines the bold, umami-rich flavor of a Chinese stir-fry with the comfort of al dente pasta. With broccolini, mushrooms, soy sauce, and Chinese five spice, this 30-minute meal is flavorful, flexible, and perfect for busy weeknights.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Ingredients

Pasta (spaghetti or linguine recommended)

Mixed mushrooms (shiitake, oyster, cremini), sliced

Brocconi, trimmed

2–3 cloves garlic, minced

2 tablespoons soy sauce (or to taste)

½ teaspoon Chinese five spice powder

1–2 tablespoons butter (or vegan butter)

1 tablespoon neutral oil (canola or grapeseed)

Salt and pepper, to taste

Reserved pasta water (as needed)

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Heat neutral oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook, undisturbed at first, until deeply browned and tender (about 5–7 minutes).

Stir in the garlic and Chinese five spice powder. Cook until fragrant, about 30 seconds.

Add the broccolini and stir-fry for 2–3 minutes, until crisp-tender and bright green.

Reduce heat to medium and stir in the butter to coat the vegetables.

Add the cooked pasta, soy sauce, and a splash of reserved pasta water. Toss everything together until glossy and evenly combined.

Taste and season with salt and pepper as needed. Serve hot.

Notes

Swap broccolini for snap peas, green beans, or bok choy.

For heat, stir in chili flakes or a dash of chili oil.

Add tofu, tempeh, or a soft-boiled egg for extra protein.

Use udon or rice noodles for a twist.

Vegan version: use vegan butter and egg-free pasta.

Nutrition

Find it online: https://juliameals.com/mushroom-pasta-stir-fry/