Vegan Peanut Butter Pasta

Recipe: Peanut Butter Pasta

pasta bowlThis 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.  

Vegan Peanut Butter Pasta

Sweet Spot Recipe: Peanut Butter Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Pasta
Servings 8
Calories 292 kcal


  • 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.

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