Asian Peanut Pasta
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Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.
- Ready In:
- 25mins
- Serves:
- Units:
2
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ingredients
- 1⁄2 cup chicken broth or 1/2 cup vegetable broth
- 1 1⁄2 tablespoons minced fresh gingerroot
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 1 1⁄2 tablespoons honey
- 2 teaspoons chili paste (optional)
- 3 garlic cloves, minced
- 8 ounces penne, fusilli or 8 ounces rotini pasta
- 1⁄4 cup chopped green onion
- 1⁄4 cup chopped peanuts
directions
- Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.
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RECIPE MADE WITH LOVE BY
@sofie-a-toast
Contributor
@sofie-a-toast
Contributor
"Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though."
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Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.