Peanut butter is one of my favorite ingredients to cook with. It is so versatile in its applications. Sweet, savory, raw, baked, dressing, sauces…speaking of sauces, this sauce is killer good. Creamy, salty, slightly spicy with a bit of tang. Mmmmm. It’s so yummy. Feel free to use any vegetables you like in this dish. They are only made better by swimming in peanut butter sauce!
8 oz. dried spaghetti or thin noodle of choice (I used a sweet potato/buckwheat blend)
1/2 of a sweet onion, sliced into half-moons
4 cups of fresh veggies – zucchini, yellow squash, carrots, celery, baby bok choy
2/3 cup creamy peanut butter (use 100% pure – no oil or sugar added!)
1/2 cup light coconut milk
2 Tbsp. coconut aminos or gluten-free tamari
2 Tbsp. grated fresh ginger
2 Tbsp. fresh lime juice
3 cloves garlic, minced
Crushed red pepper, if desired
Cook pasta according to package directions. Drain. *Sauce tip: reserve some of the pasta water to thin out the peanut sauce. Heat a large flat-bottom pan over medium heat. Drizzle some grape seed oil in pan. Sauté onion, carrot, and celery for about 5 minutes. Add in the other vegetables and sauté until tender, about 8 minutes. Add pasta into vegetable mixture.
Meanwhile, in a medium bowl whisk together peanut butter, coconut milk, coconut aminos, ginger, lime juice, and garlic until smooth. Pour over vegetable/pasta mixture, tossing to coat. Heat through over medium heat. Garnish with chopped scallions, if desired. Enjoy!