Peanut Sauce Spaghetti


This is an easy go to in my house. If I’m low on groceries and I have pasta, I know I can always make peanut sauce. It’s super filling in pasta and you can throw in whatever veggies you have handy. Use any left over sauce for spring rolls, in Israel couscous, a different kind of pasta…whatever!



  • Spaghetti
  • A few handfuls of chopped kale
  • 6- one million garlic cloves, minces
  • 1/2 Tablespoon fresh grated ginger
  • 1 Tablespoon coconut oil
  • 1/3 cup crunchy peanut butter
  • 1/2 cup veggie broth
  • 1/8th cup soy sauce
  • 1/2 Tablespoon agave
  • 1/2 teaspoon rice vinegar
  • Chili flakes (optional)


Step 1

Cook spaghetti for however many servings you need.

Step 2

While the pasta cooks, add coconut oil to a pan in low/med heat. Add garlic and saute a few seconds then all all other ingredients (not pasta and kale). Whisk together and cook abut 1 minute, making sure to keep whisking. If it gets too thick, add a little more broth.

Step 3

Drain pasta and add a touch of broth to the empty pot and add a few handfuls of kale. Cook over medium heat until slightly wilted. Add pasta to the kale and sauce to your liking.

Step 4



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Comments (3)

  1. posted by Lori on July 26, 2017

    Made this recipe yesterday when we had guests for dinner. Delicious and easy! Everyone loved it. Will definitely make it again. (We are new to plant-based eating; one week in This website has been an awesome resource for us.)

  2. posted by saplingvegan on August 2, 2017

    Yay! I love this quick and easy meal too. So glad you all enjoyed it and have gone plant based! Keep it up!

  3. posted by Dawn on November 29, 2017

    What the heck is “6- one million garlic cloves, minces”?


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