Peanut Butter Pasta

Adapted from The Garden of Vegan! It makes 2-3 servings (for me, it’s probably just 2). The sauce didn’t look like it’d be enough for all the pasta and vegetables at first, but apparently, there was plenty to spare! :O A little goes a long way. For the vegetables, I just used a good ol’ bag of frozen “Asian vegetables” that I bought from Kroger way back in the day (hooray for finally using the food in my house!), so it included broccoli, green beans, mushrooms and onions. Twas a good choice, in my opinion!

Peanut Butter Pasta

Ingredients:
-whole wheat pasta
-1/4 cup natural peanut butter
-1/4 cup hot water
-1/4 cup soy milk (or coconut milk or more water)
-1 tbsp soy sauce
-1 tsp worcestershire sauce (or steak sauce, or vegan substitute)
-4 cloves garlic, minced
-1/4 tsp cayenne (more if you like it spicy)
-1/2 tsp salt
-1/2 tsp black pepper
-3-4 cups veggies (broccoli, onions, mushrooms, green beans, etc), cut into bite size pieces
-1/2 cup chopped nuts (optional)

Instructions:
1) Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk (soy, coconut, rice – if using) until smooth. Stir in the soy sauce, steak sauce/worcestershire, garlic, cayenne, salt and pepper.
2) When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well. Garnish with chopped nuts, if using.

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