Peanut Sauce Spaghetti

BY : PUBLISHED : March 16th, 2015 UPDATED: February 4th, 2022

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 spaghetti with kale in a patterned bowl.

Peanut spaghetti with kale in a patterned bowl.

Peanut Sauce Spaghetti

Stephanie Lundstrom
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine American
Servings 2 servings
Calories 674 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 6 ounces of Spaghetti
  • A few handfuls of chopped kale
  • 6 garlic cloves, minced
  • ½ Tablespoon of fresh grated ginger
  • 1 Tablespoon of coconut oil
  • cup of crunchy peanut butter
  • ½ cup of veggie broth
  • 2 Tablespoons of soy sauce
  • ½ Tablespoon of agave
  • ½ 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

Calories: 674kcalCarbohydrates: 82gProtein: 24gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gSodium: 1457mgPotassium: 592mgFiber: 7gSugar: 10gVitamin A: 126IUVitamin C: 3mgCalcium: 58mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Stephanie Lundstrom

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