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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 leftover sauce for spring rolls, in Israel couscous, a different kind of pasta…whatever!
Peanut Sauce Spaghetti
Ingredients
- 6 ounces of Spaghetti
- A few handfuls of chopped kale
- 6 garlic cloves, minced
- 1/2 Tablespoon of fresh grated ginger
- 1 Tablespoon of coconut oil
- 1/3 cup of crunchy peanut butter
- 1/2 cup of veggie broth
- 2 Tablespoons of soy sauce
- 1/2 Tablespoon of agave
- 1/2 teaspoon of rice vinegar
- Chili flakes (optional)
Instructions
- Cook spaghetti for however many servings you need.
- 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.
- 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.
Notes
- Gluten-free ramen noodles would be the perfect touch instead of spaghetti!
- Allergic to peanuts? Try almond butter.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Additional Info
