This particular idea came from a web site that I recently found called Rock, River, Run. It chronicles the adventures of a couple who are outdoor enthusiasts and who like to eat well. I followed the basics for the sauce and then added a couple of twists of my own.
It is delicious and although it doesn't look like much food, it is very filling. If you like, a sweet, crunchy coleslaw would go nicely alongside.
As a guideline, I usually measure 2 ounces of pasta per person, before cooking it. And I think this sauce goes really well with a heavier pasta such as rotini or fusili, or even penne. But make the kind and the amount you like; I don't include the pasta in the N.I. or the Weight Watchers P+ values.
Peanut Butter Pasta
Makes 2 servings
- 2 servings, pasta of your choice: rotini or fusili hold the sauce nicely
- 1 clove garlic, peeled, smashed, and minced
- 1 tsp grated fresh ginger
- 1 Tbs peanut butter
- 1 Tbs soy sauce
- 1 Tbs white vinegar
- 1 Tbs brown sugar
- 2 green onions, chopped
- 20 peanuts
- Cook the pasta according to the instructions on the package.
- Meanwhile, place the garlic and ginger in a small bowl and mash them together with the back of a spoon. This will release more oil/flavor from the garlic.
- Add the peanut butter, soy sauce, vinegar and sugar to the bowl. Mix well. If the peanut butter doesn't mix easily, place the bowl into the microwave oven and cook on HIGH for 15 seconds. Mix again till creamy.
- Drain the cooked pasta and divide between 2 plates.
- Spoon half of the sauce over each pasta serving and then garnish with half the onion and half the peanuts.
Weight Watchers P+ = 3.
Calories 125; Protein 5g; Carbohydrate 9g; Fat8 g; Fibre 1g.
This would also be good made into a cold pasta salad. Just combine all the sauce and all the pasta together in a bowl and place it, covered, in your fridge to chill. Stir again and then add the onions and peanuts as garnish before you serve it.
Chop the green onions.
Mash the minced garlic and shredded ginger together to release more flavor.
Add the peanut butter, soy sauce, white vinegar, and brown sugar to the garlic and ginger.
Mix till creamy; heat slightly in mike if necessary, to soften peanut butter so it will blend with other ingredients.