Vegan Pasta With Spicy Peanut Sauce
If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers.
Vegan Pasta With Spicy Peanut Sauce
Chef Fig
Rated 5.0 stars by 1 users
Category
Vegan
Cuisine
American
Servings
5
If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers.
Ingredients
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8 oz noodles (I used a quinoa corn blend)
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6 oz Portobello grill caps (two huge portobello mushrooms sliced)
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1 head broccoli (cut into small florets)
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1 bunch bok choy (cut into small strips)
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¼ cup extra-virgin olive oil
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½ cup water
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⅓ cup peanut butter (smooth kind)
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4 tbsp coconut aminos
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4 tbsp filtered water
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1 glove minced garlic
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1 ½ tsp Melinda's Red Savina Pepper Sauce or however much you want!
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or use Melinda's Creamy Style Wing sauce or however much you want!
Directions
Cook pasta according to package directions.
In a large pan, sauté the vegetables in extra virgin olive oil for about five minutes
Then, add 1/2 cup water and cook veggies for another 7 minutes (total of about 12 minutes). Stir fairly often.
For the sauce, whisk all ingredients together in a bowl until a smooth and creamy consistency forms.
Combine the pasta, vegetables, and sauce & enjoy!!