RCI-ND.005.0111.001
Peanut Pasta
This is one of the easiest things I know how to make, but the ingredients make it seem sophisticated. You can serve this hot or cold, as a side dish or a main dish.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- of your favorite pasta (spaghetti works well)8 ounces
- smooth or crunchy peanut butter1/2 cup
- 1/4 cup
- 2 tablespoons
- rice vinegar or lemon juice1 tablespoon
- 1 tablespoon
- cayenne pepper or crushed red chilies (or adjust to taste)1/4 teaspoon
- 1 clove
- to 1 teaspoon ground ginger root (or 1/2 teaspoon ground ginger1/2 unit
- frozen green peas1/4 cupthawed)
- finely sliced scallion—both white and green parts (optional)1 unit
- 1/4 cup
Method
1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, mince the garlic clove finely and combine with the peanut butter in a medium bowl.
3
Whisk the warm water into the peanut butter mixture until smooth, then add the tamari, rice vinegar, orange juice concentrate, ground ginger, and cayenne pepper.
2 minutes
4
Stir the sauce until well combined and no lumps remain, adjusting the consistency with additional warm water if needed for desired thickness.
5
Add the thawed green peas and grated carrot to the sauce, stirring gently to coat.
6
Pour the peanut sauce over the drained pasta and toss thoroughly until all strands are coated evenly.
7
Divide the pasta among serving bowls and garnish with sliced scallions if using, then serve immediately.