Friday, December 2, 2011

Fast Food Friday: Peanut Butter Pasta

We often eat this meal on fasting weeknights because it is quite quick and easy. This recipe is loosely based on one from When You Fast...Recipes for Lenten Seasons by Catherine Mandell. It contains essentially the same ingredients, but she doesn't recommend natural peanut butter for her sauce, whereas I prefer it. And, over the years, my version has diverged quite a bit from the original. I've changed the type of pasta, the ratio of ingredients in the sauce, and the preparation method to suit my own taste and cooking style. I'm finding the blog is handy way to keep a record of my recipe variations. So many things I ostensibly make from a cookbook, but in reality prepare very differently than the recipe as printed.

Peanut Butter Pasta

3/4 lb. whole wheat spaghetti
3-4 carrots, julienned (sometimes I go with ribbons instead of matchsticks)
1 head of broccoli, chopped or 1 16 oz bag frozen broccoli
5 Tbs. natural peanut butter
7 Tbs. low sodium soy sauce
1 Tbs. lime or lemon juice
1-2 Tbs brown sugar (try the sauce with 1, and if you'd like it to be sweeter, add another)
2 cloves minced garlic
Hot Sauce, to taste (I often skip this, as James doesn't care for spicy foods, but it's good with it, too)

Bring a large pot of water to boil. Meanwhile, chop your carrots and broccoli. When water comes to a boil, add your pasta and boil for 5 minutes. Add the carrots and broccoli and boil 5 minutes more.  Drain and return to pot. While the pasta and vegetables are cooking, whisk together the ingredients for your sauce. Stir the sauce into the pasta and vegetables. I use a silicone spatula to scrape all the sauce out of the bowl.


  1. Oh yes we do something similar and prefer natural PB. Hadn't thought to add veggies LOL.

  2. Mmm, I might have to try this! So many of my favorite Lenten recipes just take too long to prepare on a weeknight!

  3. I was at Costco yesterday and they were "sampling" Japanese noodles with stir fry vegetables from their frozen section. It was good, but I told my daughter that I wish they had one that had peanut butter flavor.

    I'm going to try this today if I have all the ingredients.

  4. Let me know if you try it and if you have suggestions for tweaks--I'm always up for trying to improve a recipe.

  5. AWESOME!! Goes exceptionally well with Korean roast chicken thighs.


Thanks for sharing your thoughts--I love hearing from you!