Barilla Spicy Sriracha Pasta Bowl Recipes

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BARILLA® SPICY SRIRACHA PASTA BOWL



Barilla® Spicy Sriracha Pasta Bowl image

Italian meets Asian in this spicy food lover's dream, made with Sriracha and our Spicy Marinara Sauce.

Provided by Barilla

Categories     Barilla

Time 32m

Yield 8

Number Of Ingredients 12

1 (16 ounce) box Barilla® Spaghetti
¼ cup Sriracha chile sauce
¼ cup honey
1 lime, juiced
2 tablespoons neutral oil (such as coconut or canola)
2 cups thinly sliced mushrooms
2 medium carrots, cut into matchstick-size pieces
1 cup thinly sliced yellow or green bell pepper
1 cup sugar snap peas, halved lengthwise
1 (26 ounce) jar Barilla® Spicy Marinara Sauce
1 teaspoon Sesame seeds
3 each green onions, thinly sliced

Steps:

  • 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 : Calories 345.2 calories, Carbohydrate 66 g, Fat 6 g, Fiber 6.1 g, Protein 10.4 g, SaturatedFat 0.3 g, Sodium 692.1 mg, Sugar 10.4 g

BARILLA® SPICY SRIRACHA PASTA BOWL



Barilla® Spicy Sriracha Pasta Bowl image

Italian meets Asian in this spicy food lover's dream, made with Sriracha and our Spicy Marinara Sauce.

Provided by Barilla

Categories     Barilla

Time 32m

Yield 8

Number Of Ingredients 12

1 (16 ounce) box Barilla® Spaghetti
¼ cup Sriracha chile sauce
¼ cup honey
1 lime, juiced
2 tablespoons neutral oil (such as coconut or canola)
2 cups thinly sliced mushrooms
2 medium carrots, cut into matchstick-size pieces
1 cup thinly sliced yellow or green bell pepper
1 cup sugar snap peas, halved lengthwise
1 (26 ounce) jar Barilla® Spicy Marinara Sauce
1 teaspoon Sesame seeds
3 each green onions, thinly sliced

Steps:

  • 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 : Calories 345.2 calories, Carbohydrate 66 g, Fat 6 g, Fiber 6.1 g, Protein 10.4 g, SaturatedFat 0.3 g, Sodium 692.1 mg, Sugar 10.4 g

SPICY THAI PEANUT NOODLES RECIPE - (4.5/5)



Spicy Thai Peanut Noodles Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 17

PEANUT SAUCE:
12 ounce spaghetti (I used Barilla White Fiber)
1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
3/4 cup chopped green onions
1/2 cup chopped cilantro
1/2 cup lightly salted roasted peanuts, roughly chopped
Sesame seeds, for garnish (optional)
1/2 cup creamy peanut butter
1/4 cup warm water
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Sriracha (more or less to taste)
2 tablespoons fresh lime juice
1 1/2 tablespoons peeled and minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil

Steps:

  • Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth. Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

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