September 12, 2007
Perfect Pasta with Peanut Sauce and Green Beans
Perfect pasta with peanut sauce and green beans is comfort food at its best.
Serves 4
8 ounces long pasta (udon, rice noodles or angel hair all work well)
8 ounces fresh green beans, with the ends trimmed
2 roasted red peppers, sliced (or a small jar)
Peanut Sauce (see recipe below)
Peanut Sauce
1/2-inch piece fresh ginger, minced
2-3 cloves garlic, minced
4 tablespoons peanut butter
5 tablespoons water
2 teaspoons fresh lemon juice
2 tablespoons tamari or soy sauce
2 tablespoons non-dairy milk
Heat a small amount of olive oil in a sauté pan, and then add the ginger and garlic. Cook for a minute or two; then stir in the peanut butter and then the water. Stir until smooth. Add the lemon juice, tamari/soy sauce and soymilk and stir well. To thin it, add more water.
Bring a large pot of water to a rolling boil. Cook the pasta according to directions.
Meanwhile, steam the green beans for 5-10 minutes until softer but still crisp.
Drain the pasta in a colander; then transfer to a large bowl.
Toss in the red peppers and enough peanut sauce to coat. Serve warm or at room temperature.
Serving Suggestions and Variations
- Instead of green beans, add snow peas, broccoli, carrots, and/or asparagus.
- Sauté some extra firm tofu and add to pasta along with the veggies.
- Eliminate the pasta and sauté the veggies in a separate pan than the sauce. Serve over brown rice.
