Vegan Peanutbutter pasta with veggies
Vegan peanutbutter pasta with veggies
This easy recipe is for everyone who likes it simple but also wants to mix things up a bit! The quick and tasty peanutbutter sauce brings out all the flavours you didn't even know you needed in your life and it will make all the difference in your pasta dish, trust me! So let's get started 🙂
Cost: 5
Ingredients
Vegetable pasta
- 250 g fusilli or pasta of your choice
- 1 tsp olive oil
- 1 big onion
- 1 big carrot
- ½ big zucchini
- 1 pepperoni
Peanutbutter sauce
- 3 tbsp peanutbutter
- 1½ tbsp soy sauce
- 1½ tbsp sesame oil
- 1 lime juiced
- ½ tbsp sriracha or another hot sauce
- ½ tbsp agave sirup
- a few crushed peanuts optional, for the topping
Instructions
- Cook the pasta in a large pot according to the package instructions until they are al dente.
- While the pasta cooks, cut the onion in round slices and the rest of the vegetables in thin and short slices (julienne cut).
- Cook the onion on medium high heat in some olive oil in a large pan until they are golden. Add the vegetables and fry them for a few minutes, but make sure they are still crunchy. Season them with salt and other herbs of your choice.
- Put together all the ingredients for the sauce in a bowl or a jar and mix or shake until you get a smooth sauce.
- When the pasta is ready, drain it and add it to the vegetables, together with the sauce. Mix it all thoroughly.
- You can also put crushed peanuts or lime wedges on top. Anything goes. But now - enjooooy!
Notes
- You can also replace those vegetables for others or add more, for example mushrooms, eggplant, broccoli etc. It's up to you!
- If you like you can top the dish with anything you like, for example herbs, soy sprouts, etc.
Mariah
This recipe is super tasty. Just love it.