Some people like their pasta twirled, some like it saucy, but have you ever tried stir-fried pasta? It’s like spaghetti had a midlife crisis, went on a backpacking trip to Asia, and came back full of flavor and wisdom. And when you make it with Seaghetti, you’re not just cooking—you’re making waves in the kitchen.
This Seaghetti Stir-Fry with Chickpeas, Onion, Baby Tomatoes, and Mushrooms is packed with plant-based protein, fresh veggies, and all the slurpable goodness of pasta, minus the carb overload. Plus, since Seaghetti is made from seaweed, it brings a little taste of the ocean without being fishy. So grab your wok (or just a really big pan), and let’s get tossing!
Ingredients
- 1 pack Seaghetti, pre-soaked and drained (because nobody likes crunchy noodles)
- 1 tablespoon olive oil (or sesame oil for extra flair)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved (because whole ones will catapult out of the pan like tiny flavor grenades)
- 1 cup mushrooms, sliced (button, cremini, or shiitake all work)
- 1 can chickpeas, drained and rinsed (for protein power)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon balsamic vinegar (for that subtle zing)
- 1/2 teaspoon red pepper flakes (optional, but spice up your life)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped, for garnish
Instructions
Prep the Seaghetti. Since Seaghetti doesn’t need to be boiled like traditional pasta, just soak it in water for a few minutes, then drain it well. Set aside and marvel at how effortlessly healthy your meal is already.
Sauté the aromatics. Heat the olive oil in a large pan over medium heat. Add the onions and cook until soft and slightly caramelized, about 3 minutes. Add the garlic and stir for another 30 seconds, just until fragrant (and your kitchen smells amazing).
Get those veggies sizzling. Toss in the cherry tomatoes and mushrooms. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices, and the mushrooms shrink down like they’re on a diet.
Chickpea time. Stir in the chickpeas, soy sauce, balsamic vinegar, red pepper flakes, oregano, and basil. Let everything cook together for another 3 minutes, allowing the flavors to mingle like guests at a dinner party.
Add the Seaghetti. Now for the fun part! Add the drained Seaghetti to the pan and toss it with the veggies. Cook for another 2-3 minutes, stirring constantly, until the noodles soak up the flavors and get evenly coated. Seaghetti is naturally light and tender, so no need to overcook—it’s already perfect, just like you.
Taste test. Add salt and black pepper to taste, and adjust seasoning if needed. If you like it spicier, toss in a little more red pepper flakes. If you’re feeling fancy, squeeze in a little lemon juice for extra brightness.
Garnish and serve. Sprinkle with fresh parsley or cilantro for that final pop of color and freshness. Serve immediately and prepare for compliments from whoever is lucky enough to be at your table.
Why This Recipe is a Game Changer
- Seaghetti is packed with nutrients like iodine, fiber, and minerals that regular pasta only dreams of.
- It’s gluten-free, keto-friendly, and ridiculously easy to cook. Just soak and toss—it’s almost too easy.
- Chickpeas bring plant-based protein power, so you stay full and satisfied without needing a nap afterward.
- It’s a one-pan meal, meaning fewer dishes to wash. (That alone deserves an award.)
So go ahead, get your stir-fry on, and embrace the Seaghetti lifestyle—where pasta meets the sea, and every meal is a little more magical.