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Vegan Pasta With Spicy Peanut Sauce

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.
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Course: Main Dish, Side Dish
Cuisine: American
Servings: 5


  • 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)
  • ¼ cup extra-virgin olive oil
  • ½ cup water
  • cup peanut butter (smooth kind)
  • 4 tbsp coconut aminos
  • 4 tbsp filtered water
  • 1 glove minced garlic
  • 1 ½ 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!


  • 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!!


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