Peanut Stir Fry Pasta – Conscious Table

Dairy Free, Gluten Free, Sugar Free, Vegan

Prep Time

20 Minutes

Cook Time

30 Minutes

Servings

4 Servings

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Peanut butter in a savory pasta sauce? Seems like a very weird combination, but I promise the second you try it, you will instantly be hooked. This pasta is full of veggies and you can modify it to your favorites, and covered with a sweet and salty peanut sauce.

Ingredients

1 package of gluten free pasta
1 red bell pepper, cut into bite sized pieces
4 cups broccoli florets, cut into bite sized pieces
3 large carrots, julienned into matchsticks
1 onion, diced
2 cloves garlic, minced
3 tbsp cilantro, chopped
Peanut Sauce:
- ½ cup peanut butter
- ⅓ cup coconut aminos or soy sauce
- 3 tbsp sesame oil
- ⅓ cup water
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp ground ginger

Instructions

Prepare peanut sauce in a large mixing bowl by combining the peanut butter, water, coconut aminos, sesame oil, lemon juice, cayenne pepper, salt, garlic powder, and ground ginger. Whisk together until smooth and creamy.
In a large pan, heat the oil. Add the onion and garlic. Cook for 2 minutes. Add the bell pepper, carrots, and broccoli. Stir occasionally and cook for about 6-7 minutes until the vegetables are tender.
While the vegetables are cooking, boil water and cook your pasta according to the package instructions. Reserve ½ cup of the cooking water.
Once the noodles are cooked, add them into the vegetables and stir. Add in the peanut sauce and ¼ cup of pasta cooking water. Mix until everything is well combined, adding in the rest of the cooking water if needed.
Top with cilantro and serve.