Sweet Spot Recipe: Peanut Butter Pasta
- 12 ounces linguine
- 4 cups broccoli florets
- 4 cups cherry tomatoes
- 1 package firm tofu substitute shrimp if desired
- 2/3 cup peanut butter smooth or chunky
- 1 cup reduced-sodium vegetable stock substitute chicken broth if desired
- 2 tsp reduced-sodium soy sauce
- 1/4 cup white rice vinegar
- 2 tbsp canola or peanut oil
- 2 tsp minced garlic
- 1 tsp red pepper flakes adjust to taste
- Bring a large pot of water to a boil. Cook the linguine according to package directions and drain well.
- While the pasta is cooking, clean and cut the broccoli. Microwave it in a covered dish, with just a splash of water, for 2-3 minutes.
- Meanwhile, add all of the sauce ingredients to a medium-sized saucepan and warm them up on medium heat, stirring occasionally.
- Meanwhile, drain the tofu and cut into small bite-sized pieces. Wash the tomatoes.
- When the sauce is warm and blended together, add it to the noodles and broccoli and toss. Add the tomatoes and tofu.
- Adjust the seasoning and taste.
- Whole-wheat pasta is more nutritious, but if you're not keen on it, try using half whole-wheat and half regular.
- I always make double the original recipe, because I like to have leftovers around. Cut it in half if you don't have that many mouths to feed.
- Look for soy sauce with no more than about 600mg sodium per tablespoon.