When it’s Jeremy’s turn to make dinner and he asks if there’s anything in particular I’d like, my answer is always the same: Peanut Butter Pasta. It’s vegan without even trying to be and has been a staple in our house since long before the notion of not eating animal products entered my head.
For a long time, Peanut Butter Pasta was different each time Jeremy made it and the precise formula was a mystery to everyone, even Jeremy himself. Finally, with the promise of making him “famous” on my blog, I was able to convince him that a recipe this delicious needed to be recorded so that everyone would be able to enjoy it.
Printed below is the best version ever, at least so far. You really can’t mess this one up, so feel free to play around with the proportions and substitute ingredients until you achieve your personal peanut butter pasta perfection. I know Jeremy will!
- 8 oz. whole wheat thin spaghetti
1½ tbsp. peanut oil
- 1 large green bell pepper, sliced into medium pieces
- 4 red mini sweet peppers, thinly sliced (or ½ red bell pepper chopped)
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 1 tbsp. chili garlic sauce
- 1 tbsp. agave nectar
- ¼ cup peanuts
- ¼ cup peanuts, chopped
- 2 green onions, thinly sliced
- Cook pasta according to directions. Jeremy likes his al dente.
- While the pasta is cooking, prepare the peanut butter sauce. In a large skillet, saute the peppers in 1 tablespoon of peanut oil for 3-4 minutes.
- Remove from heat and add the soy sauce, peanut butter, chili garlic sauce and agave nectar. Whisk together until combined.
- Place the cooked pasta in a large bowl and toss in remaining ½ tablespoon of peanut oil. This will help the sauce to go on smoothly.
- Pour the peanut sauce mixture over the pasta and use tongs to mix until evenly coated.
- Top with green onions and peanuts.
*This makes four servings, but Jeremy and I have been known to eat almost all of it between the two of us. If you have a family of hearty eaters, I recommend doubling the recipe.
*For a gluten-free version, subtitute the soy sauce for tamari and use brown rice noodles in place of the pasta.
This recipe is super simple and fast!
While the pasta is cooking, chop your veggies.
Mix everything together in the skillet.
Pour the sauce over the pasta and garnish with peanuts and green onions.
Ta-da! Peanut Butter Pasta!