Vegan Pasta With Spicy Peanut Sauce
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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.
|5 - 8|
8 oz noodles (I used a quinoa corn blend)
6 oz Portobello grill caps (two huge portobello mushrooms sliced)
1 head broccoli (cut into small florets)
1 bunch bok choy (cut into small strips)
1/4 cupextra-virgin olive oil
1/3 cup peanut butter (smooth kind)
4 tbspcoconut aminos
4 tbspfiltered water
1 gloveminced garlic
1 1/2 tsp Melinda's Red Savina Pepper Sauce or however much you want!
or use Melinda's Creamy Style Wing sauce or however much you want!
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