Peanut Butter Pasta

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme = Watermelon!

It’s been a lovely week, guys. Remember my super awesome weekend a couple weeks back? Well, the stabbing pain came back on Friday so I talked to my oral surgeon and dentist and I’m now status post yet another procedure (Tuesday). I went back to work on Wednesday and managed to do fine, so yay for that? Here’s to hoping this is all over and done with forreal this time.

This post was first published on November 3, 2012! One of these days, I’ll remake my old recipes and update the photos, but today is not that day…

It’s National Watermelon Day! I’m not quite following that theme today, but if you want a cool watermelon-themed recipe, check out this Watermelon Naengmyeon (Korean Buckwheat Cold Noodles)!

This recipe for Peanut Butter Pasta makes 2-3 servings (although for me, it’s probably just 2). The sauce didn’t look like it’d be enough for all the pasta and vegetables at first, but apparently, there was plenty to spare! :O A little apparently goes a long way!

For the vegetables, I just used a good ol’ bag of frozen “Asian vegetables” that I bought from Kroger way back in the day (hooray for finally using up the food in my house!), so it included broccoli, green beans, mushrooms and onions. Twas a good choice, in my humble opinion!

Peanut Butter Pasta

Peanut Butter Pasta

From fairyburger at https://www.fairyburger.com/peanut-butter-pasta/

https://www.fairyburger.com/wp-content/uploads/2012/11/7C7311CC-53D2-46DA-B75A-56EFD6840DD3-17173-000011D7BB82187B.jpg

You'll Need...

• 1 box of whole wheat pasta
• 1/4 cup natural peanut butter
• 1/4 cup hot water
• 1/4 cup soy milk (or coconut milk or more water)
• 1 tbsp soy sauce
• 1 tsp worcestershire sauce (or steak sauce, or vegan substitute)
• 4 cloves garlic, minced
• 1/4 tsp cayenne (more if you like it spicy)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3-4 cups veggies (broccoli, onions, mushrooms, green beans, etc), cut into bite size pieces
• 1/2 cup chopped nuts (optional)

Directions

1. Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk (soy, coconut, rice - if using) until smooth. Stir in the soy sauce, steak sauce/worcestershire, garlic, cayenne, salt and pepper.
2. When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well. Garnish with chopped nuts, if using.

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End-of-Week-ish Recap!

• See what a “Day in the Life” was like on my Community Medicine rotation!
• Make sure you stop by tomorrow for the Ultimate Coffee Date to see what’s been going on in my life!

• What’s your favorite kind of sauce for pasta?
• Favorite type of pasta?

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