Peanut Butter Spaghetti with Veggies
Peanut butter and veggie spaghetti is an easy, 20-minute vegetarian meal!
Yield: 4 -6 servings
Ingredients
- 1 pound whole wheat spaghetti
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- ¼ cup peanut butter (I eyeball it)
- 3 tablespoons soy sauce
- 2 tablespoons tahini
- ¾ cup milk (whole, 2%, skim or soy are all fine), divided
- 1 12 oz. package broccoli slaw
- 1 cup frozen peas
- salt and pepper, to taste
- Chopped roasted peanuts, for garnish (optional)
Instructions
- Cook spaghetti according to package directions. Be sure to reserve at least ½ cup of the cooking liquid when you drain it.
- Meanwhile, heat a large saute pan over medium heat and add olive oil. Add garlic and fresh ginger and saute for 30 seconds.
- Add peanut butter and ½ cup of the milk and stir well to combine and melt the peanut butter.
- Add broccoli slaw and stir to get it well coated. Reduce the heat to low and let it simmer for 3-4 minutes, until the broccoli slaw is softened.
- Add the frozen peas and remaining ingredients: soy sauce, tahini and the remaining ¼ cup milk. Stir well to combine. Let simmer for another 2 to 3 minutes.
- Add the spaghetti to the pan once it’s cooked and use some reserved cooking water to loosen the mixture and help the sauce adhere to the noodles. I start with ¼ cup of reserved cooking water and add more if needed.
- Serve warm or let cool, refrigerate and enjoy it cold!
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Notes
Veggies: You can substitute other veggies if you'd like. Broccoli, cauliflower, carrots, snow peas and peppers would all work great.
Chicken: You also could add in some cooked, shredded or diced chicken (leftover or from a rotisserie chicken) if you want to bulk this up even more for a non-vegetarian version. I’d recommend doubling the sauce ingredients though so everything gets nicely coated.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Enjoy cold from the fridge or warm in the microwave, adding some milk or soy sauce if needed to loosen up the sauce.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 55g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 901mg | Fiber: 10g | Sugar: 6g
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