This is a favourite around our house, with both the kids and the grownups. Make the sauce alone if you like, as a topping for veggies.
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.