This peanut sauce is going to become part of a regular rotation. It is so easy to make and the flavor is delicious. If you don't like much heat reduce the amount of chili garlic sauce. I'd start with 1 tablespoon and taste the sauce and add more if you like. I reheated some of the leftovers in the microwave and they came out fine. I do think they would reheat well in the toaster oven with a splash of water or plant based milk added. Don't let the list of ingredients stop you from trying this. Most is for the peanut sauce.
Ingredients:
- 1 pound spaghetti noodles, (I used brown rice)
- 3/4 pound broccoli florets
- 8 ounces baby bella mushrooms, thinly sliced
- 1 red bell pepper
- 1 heaping tablespoon pre-minced garlic
- 2 tablespoons fresh ginger, minced
- 3/4 cup smooth peanut butter, (I buy Crazy Richard's - only ingredient is peanuts)
- 3/4 reserved pasta water
- 5 tablespoons chili garlic sauce (use less if you don't like heat)
- 5 tablespoons reduced-sodium soy sauce
- 3 tablespoons pure maple syrup
- juice of 2 limes (about 1/4 cup)
Garnishes:
- chopped cilantro, sesame seeds, red pepper flakes
In a large pot cooked the pasta according to package directions. Be sure to save some pasta water.
Add the broccoli during the last 3 minutes of cooking time.
Remove from water and drain in sink.
To make the sauce add, peanut butter, reserved pasta water, chili garlic sauce, soy sauce, maple syrup, and lime juice to a bowl. Whisk until smooth. Taste add more heat, lime or whatever you think.
In a Dutch oven or large pot sauté the mushrooms in some pasta water until they are limp.
Add the bell pepper, garlic and ginger. Cook about 5 minutes.
Add the pasta/broccoli mixture to the pot and toss.
Serve with the garnishes of your choice.
Enjoy!!!!!
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