I never ever thought I would combine PB and pasta. The idea was put to me when dear Madhuram mentioned it in one of her posts. Still,I was wondering how the sweetness or peanutty taste will work for me when I came across this recipe in Eat me delicious.The recipe is originally from The Garden of Vegan cookbook.I have adapted it as per availability of spices and sauces and turned out a fabulous savoury pasta with vegetables.
Dried Pasta : half a pack or for 2 persons atleast.
Veggies: 1/2 cup + (mixed vegetables like carrots,corn,peas etc): chopped into bite size pieces
Peanut Butter: 4 tbsp
Hot Water: 1/4 cup
Soy/Coconut Milk/more Water: 1/4 cup (I used water)
Soy Sauce: 1 tbsp or more
Ginger - 1 medium size piece finely minced
Garlic: 1 -2 cloves minced
Cayenne Pepper/ Chilli Powder: : 1/4 tsp + as per taste
Salt &Pepper: as per taste
Prepare the pasta as per package instructions. In the last few minutes of cooking,add in the mixed veggetables to the pasta pot and cook .Drain keep aside.
Mix together peanut butter with hot water first. Stir well so that a smooth lumpfree sauce is obtained.Mix in other sauce ingredients into it and stir a well..Taste & adjust the seasoning.
Remember that pasta is cooked in salted water.Soy sauce,and peanut butter also has salt.So salt acordingly.
Pour the sauce on top of the pasta and toss well. Serve at room temp or warm.
Loved the pb in the pasta.The dish balances sweetness of pb,the chilli powder etc. This has become a regular in my lunch menu. Truly a keeper recipe.Please do not go by the clicks which were hurried through,the pasta was fabulous.
The pasta visits Presto Pasta Nights at Girlichef, an event by Ruth.