Spicy Sriracha Pasta Bowl

Total Time:
32 min
25 min
7 min

8 servings

  • 1/4 cup Sriracha sauce
  • 1/4 cup honey
  • Juice of 1 lime (2 tablespoons)
  • 1 box Barilla Spaghetti
  • 2 tablespoons neutral oil (such as coconut or canola)
  • 2 cups thinly sliced mushrooms
  • 2 medium carrots, cut into matchstick-size pieces (1 cup)
  • 1 cup thinly sliced yellow or green bell pepper
  • 1 cup sugar snap peas, halved lengthwise
  • 1 jar Barilla Spicy Marinara
  • 3 green onions, sliced thinly
  • Sesame seeds, optional
  • In a small bowl combine the Sriracha, honey, and lime juice; set aside.

  • In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Spaghetti; stir gently.

  • Cook pasta according to package directions; remove from heat and drain well.

  • Meanwhile, in a large skillet heat the oil over medium heat; add the mushrooms, carrots, bell pepper, and sugar snap peas.

  • Cook, stirring frequently, for 5 to 7 minutes or until tender; add the Spicy Marinara and stir; add the pasta and toss to combine.

  • Serve in bowls and top with a drizzle of the Sriracha-honey mixture, green onions, and a sprinkle of sesame seeds, if desired.

  • Nutrition Facts (per serving): 336 cal., 5 g total fat (3 g sat. fat), 0 mg chol., 500 mg sodium,* 66 g carb., 5 g fiber, 19 g sugar, 10 g pro.

  • Daily Values: 70% vit. A, 59% vit. C, 5% calcium, 24% iron

  • *Sodium does not include salting to taste.

Customize it: For a protein boost add panfried tofu cubes, shredded rotisserie chicken, or quick-roasted shrimp.

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