Sounds weird, doesn’t it? But really this is kind of like a quick version of pad thai. Since it uses asparagus I thought it was perfect to make this time of year.
Peanut butter pasta with veggies
adapted from Cooking Light’s Super Fast Suppers
1 pound asparagus, cut into 2-inch pieces
3 carrots, peeled and cut into matchsticks
1 red bell pepper, cut into matchsticks
1/2 a red onion, thinly sliced
8 ounces of angel hair pasta
1/3 cup smooth peanut butter
1/4 cup milk
2 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
Salt and pepper to taste
chopped peanuts (optional)
*To make this vegan, just sub veggie broth for the milk. This would be great with sauteed tofu, too.
Heat the oil in a big skillet over medium to medium-high heat and saute your veggies until they are soft and starting to get brown on the edges. Season with salt and pepper.
Meanwhile heat your pasta water to boiling and drop in your pasta. Since 8 ounces is roughly half a box, I use the highly scientific method of removing enough from the box until it looks halfway empty. Cook the pasta according to package directions.
Set your veggies aside and drain your pasta. Then you can use the veggie pan to warm up your sauce. Drop in the soy sauce, peanut butter, rice wine vinegar, brown sugar, milk, and red pepper flakes. Whisk that all together and add to the past and veggies in a bowl.
Toss to combine.
On a funny/ridiculous note I recently realized my camera has an auto white balance feature, so I don’t have to keep switching back and forth when I’m in the kitchen (half the time I’m under a yellowish light, the other half next to a sunny window). It actually works pretty well.