Spaghetti with Peanut Sauce
1 pkg whole wheat spaghetti (12 oz)
2 teaspoon roasted peanut oil
1 cup carrots grated
1 cup red bell peppers finely diced
1/4 cup cilantro chopped
1/4 cup scallions chopped
Sauce:
1/2 cup natural peanut butter
1/3 cup firm silken tofu
1/4 cup tamari soy sauce
3 tablespoon fresh lime juice
2 tablespoon brown sugar
1-3 cloves garlic minced
Prepare whole wheat pasta according to package directions. Drain and rinse with cold running water. Transfer to large bowl, drizzle with roasted peanut oil and toss to coat.
Make Dressing using either a blender or a food processor. combine peanut butter, tofu, soy sauce, lime juice, brown vegan sugar and minced garlic. Blend until creamy.
Add carrots, peppers, cilantro, scallions and dressing to bowl of spaghetti and toss to coat. Garnish with chopped peanuts and lime wedges.
Serve Cold or at room temperature.
SO HOW'D IT GO?
Like virtuallyannette, I didn't stick to the list of veggies and used instead what I had on hand. I also added tofu and peanuts on top. But the sauce I followed by the recipe, and it's good! This was super quick to throw together so I'll keep it in my recipe box.
This sauce is excellent! I should note, however, that if you make a large batch of the sauce (we almost quadrupled it to get rid of two packages of silken tofu we had for a while), you still will want to have a lot of pasta to go with it. It tastes good, but it can overpower the palate if there is too much on the pasta.
Delicious sauce. I stole the sauce recipe to use with a different bunch of ingredients (spaghetti, carrot zucchini, a little onion, tofu cubes, peanuts, and hot sauce). I think this is my new favorite peanut sauce... it just needs a little 'spicy' added to it. I added a bunch of crushed red pepper.