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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.

Compassionate Cooks, LLC

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.
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