What is nice about this recipe is that you probably have all the ingredients in your refrigerator or pantry. This recipe is vegan, however you could add some chicken to it for your carnivores and it would be just as good.
I am actually eating this while I type this post, because it is that good and I could not wait. There are a few advantages to this dish. 1) I used the leftover vegetables that I had roasted for the Forbidden Rice and roasted Vegetables Bowl. 2) This dish only takes 20 minutes to make. 3) You can serve it hot or cold. Either way it is delicious.
- 8 oz pasta of choice
- 1 c pasta water, reserved before draining pasta
- 2 tbsp fresh ginger, grated
- 3 cloves, garlic, grated
- 1/4 c peanut butter
- 2 tbsp pure maple syrup
- 3 tbsp coconut aminos (low sodium soy sauce can be substituted)
- 3-4 c chopped vegetables
- Sprinkle of red pepper flakes
- Cilantro, fresh, garnish
Cook the noodles according to the package instructions. Reserve 1c of pasta water, then drain well in a colander.
Combine Pasta water, ginger, garlic, peanut butter, maple syrup and coconut aminos in a medium size saucepan over medium-high heat.
Stir sauce continuously until well combined.
Pulling it together:
Return pasta to pot that they were cooked in. Add vegetables and sauce.
Stir. The sauce will thicken and stick to the pasta. Sprinkle red pepper flakes and cilantro. Stir.
Serve. Eat. Enjoy.
Note: This recipe serves 4. However, you could double it and have leftovers for lunches the next day. Also, use whatever veggies you have on hand. I did and it turned out great.