A group of us have been exchanging recipes on VegPeople for years. We each have a handful of classics that we recommend to each other frequently. Valerie’s Spicy Peanut Pasta is one of these. When I realized recently that I had never made it, I knew I’d have to rectify this situation, and soon.
There are a lot of recipes similar to this, but this is the best. It’s perfect for a potluck since it’s meant to be served at room temperature (although it’s good hot, too.) I cut it in half for my small family, as well as made a couple of substitutions based on what was in my pantry, so please take a look at the original.
We had this with a salad of curly-leaf lettuce, edamame, carrots, black sesame seeds and a dressing of lime juice, balsamic vinegar and tamari.
- 8 ounces fettuccine or spaghetti
- 4 tablespoons hot pasta cooking water
- 1/3 to 1/2 cup natural peanut butter
- 1/4 cup soy sauce or tamari
- 3 tablespoons toasted sesame oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons agave nectar
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon red chili flakes (or to taste)
- 2 green onions, white and green part, sliced
- 2 tablespoons roasted peanuts, chopped
Cook pasta according to package instructions.
While pasta is cooking, whisk together the next nine ingredients, hot water through red chili flakes, in a medium bowl.
Drain pasta and transfer to a serving bowl. Stir in peanut sauce and half of the sliced green onions. Top with remaining green onions and chopped peanuts. Serve hot or at room temperature.