Wednesday, June 9, 2010

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.

9 comments:

  1. Ooohh this looks great. My husband loves anything with peanut sauce so I'll definitely be giving this a try. I'll probably serve it with broccoli because that's my favorite!

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  2. As a serious PB addict, there are few pastas I love more than those covered in PB sauce. Great dish!

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  3. I made this tonight and it was really, really delicious!! Thank you.

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  4. Oh lovely! I love love love PB! Noticed that u used fresh peanuts for the crunch factor- loved it.

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  5. I'm drooling just looking at the photo and reading the ingredients. Thanks for sharing with Presto Pasta Nights. I do hope this is the beginning of a beautiful friendship and that you send many more pasta dishes our way.

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  6. Thanks for all of your comments, everyone! SweetOnVeg, I especially like hearing that you actually made this and liked it. And Ruth, I hope to send more to PPN soon.

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  7. Great minds, and all that. I made almost exactly the same sauce last month for a tofu dish. And, agree it is very tasty. Now I've got to try it again and on pasta this time.

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  8. Awesome recipe. That looks great!

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