Peanut Butter Pasta

I have adapted this recipe in so many different ways, it’s hard for me to keep track.  The original recipe doesn’t even call for meat, since I got it from a vegetarian blog, but I think I’ve made it with chicken, beef, pork, and a vegetarian version as well.  I probably make this at least once a month with whatever meat and veggies I have in my fridge/freezer.  Have fun making your own combination!

Peanut Butter Pasta (adapted from Eat Me Delicious)


Dry pasta (enough for 2 people)  (I  use whole wheat spaghetti or penne)

1/4 C. peanut butter (I use natural)

1/4 C. hot water

1/4 C. milk (can use coconut or soy milk too…or more water)

1 TBS. soy sauce

1 tsp. worcestershire sauce

4 cloves garlic, minced

1/4 tsp. cayenne (more if you like it spicy)

1/2 tsp. salt

1/2 tsp. black pepper

2 C. veggies (broccoli, bell peppers, carrots, peas, corn, etc), cut into bite size pieces.  You can also use frozen veggies.

16 oz. sliced meat, cooked (chicken, beef, or pork all work well) – or just use 2 more C. veggies if you want to go meatless.

Cook the pasta. While the pasta is cooking, in a separate bowl, whisk together the peanut butter, hot water, and milk until smooth. Stir in the soy sauce, worcestershire, garlic, cayenne, salt and pepper. When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Stir the cooked meat into the pasta/veggie mixture.  Pour in the peanut sauce and toss well.


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