Spicy Peanut Pasta

 

A group of us have been exchanging recipes on VegPeople for years. We each have a handful of classics that we recommend to each other frequently.  Valerie's Spicy Peanut Pasta is one of these. When I realized recently that I had never made it, I knew I'd have to rectify this situation, and soon.

There are a lot of recipes similar to this, but this is the best. It's perfect for a potluck since it's meant to be served at room temperature (although it's good hot, too.) I cut it in half for my small family, as well as made a couple of substitutions based on what was in my pantry, so please take a look at the original.

We had this with a salad of curly-leaf lettuce, edamame, carrots, black sesame seeds and a dressing of lime juice, balsamic vinegar and tamari.

This goes out to Presto Pasta Nights, hosted this week by Kirsten's Kitchen.

Spicy Peanut Pasta

8 ounces fettuccine or spaghetti

4 tablespoons hot pasta cooking water

1/3 to 1/2 cup natural peanut butter

1/4 cup soy sauce or tamari

3 tablespoons toasted sesame oil

2 tablespoons balsamic vinegar

2 teaspoons agave nectar

1 clove garlic, minced

1/2 teaspoon chili powder

1/4 teaspoon red chili flakes (or to taste)

2 green onions, white and green part, sliced

2 tablespoons roasted peanuts, chopped

Cook pasta until al dente.

While pasta is cooking, whisk together the next nine ingredients, hot water through red chili flakes, in a medium bowl.

Drain pasta and transfer to a serving bowl. Stir in peanut sauce and half of the sliced green onions. Top with remaining green onions and chopped peanuts. Serve at room temperature.

Serves 4.