Best Soy Sauce Pasta Recipes

PASTA PRIMAVERA WITH SOY CREAM SAUCE

Pasta Primavera with Soy Cream Sauce image

"I invented this recipe so I could have a low-fat 'cream sauce', says Amber Rife of Columbus, Ohio. She adds, "Plus it has the added benefits of soy. My husband and his family love this meal with its colorful and slightly crisp vegetables."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 ounces uncooked angel hair pasta
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 cup fresh baby carrots, halved lengthwise
1 small zucchini, quartered and sliced
1 yellow summer squash, quartered and sliced
4 teaspoons cornstarch
1-1/2 cups soy milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Cook pasta according to package directions. Meanwhile, place asparagus and carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini and squash; cover and steam 2-3 minutes longer or until vegetables are crisp-tender. Keep warm., In a small saucepan, combine cornstarch and soy milk until smooth. Stir in the salt, basil and oregano. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta; toss with vegetables and sauce.

Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 235mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

SOY SAUCE PASTA

Soy Sauce Pasta image

Soy sauce pasta is my go-to pasta dish whenever I'm craving something salty and sweet. You can add any vegetables you have in the fridge and easily make it a vegetarian version by adding tofu instead of steak. It tastes similar to lo mein noodles, which makes it a perfect dish for casual meal with your friends and a quick weeknight dinner.

Provided by James P.

Categories Lunch/Snacks

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

8 teaspoons soy sauce
4 teaspoons tsuyu sauce (optional. Feel free to replaced with soy sauce)
4 teaspoons honey
1 teaspoon sesame oil
1/2 lb spaghetti
1 large onion
4 white mushrooms
1 round steak
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon of chopped scallion (to garnish)

Steps:

Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside.
In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests.
While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside.
Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes.
Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes.
Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes.
Garnish the dish with some chopped scallions.

Nutrition Facts : Calories 426, Fat 6.7, SaturatedFat 2, Cholesterol 24.3, Sodium 1308.7, Carbohydrate 71.5, Fiber 3.9, Sugar 12.6, Protein 20