Peanut Pasta with Veggies & Edamame

I love Peanut Butter.  Sweet, salty, savory, creamy, crunchy, you-name-it.  Peanut Butter is so versatile and can be used to create almost anything – from decadent desserts to spicy sauces for main dishes.

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It packs a punch of protein and therefore it serves as a vegetarian’s best friend (in my eyes at least).  This indulgent pasta dish that I’m about to share with you is one of my all-time favorites. 

PeanutSauce

It is also another one of those meals that both vegetarians and carnivores alike can enjoy together.  I made this when we had my sister and her boyfriend over (some of my favorite taste-testers :)) and they both LOVED it.

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It’s filling and satisfying and if you haven’t had time to get to the store, frozen mixed vegetables can be used in place of the fresh veggies in the recipe below.  It is one of those meals that can be put together in a flash using basic ingredients that you likely already have on hand (dry pasta, peanut butter, frozen vegetables) and some other elements that you don’t have to buy fresh every week (soy sauce, rice vinegar, etc.).

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The edamame and peanut butter give this pasta a nice protein boost but if you still feel like it could use more, top it with Asian-style tempeh.  Delish!

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Peanut Pasta with Veggies & Edamame

Pasta Ingredients

  • 16oz Brown Rice Fettuccini
  • 2 TBSP Canola Oil
  • 2 large heads of fresh Broccoli, chopped
  • 2 Red Bell Peppers, sliced
  • 1 10oz package of shelled Edamame
  • ½ cup Dry Roasted Peanuts, unsalted
  • Handful of fresh Cilantro

Sauce Ingredients

  • ½ cup of natural creamy Peanut Butter
  • ½ cup low-sodium Soy Sauce
  • 1 Garlic Clove, minced
  • 1 TBSP Sesame Seeds
  • 2 TBSP Rice Vinegar
  • 2 TBSP fresh Lime Juice
  • 2 TBSP Toasted Sesame Oil
  • 1 TBSP Honey or Agave Nectar
  • ½ tsp ground Ginger
  • 1 tsp Chili Paste

Optional Ingredients

Directions

Cook pasta according to package directions.  Drain and rinse and set aside.  While the pasta is cooking, prepare the sauce by combining all ingredients in a small bowl and whisking until smooth.  Heat canola oil in a large skillet over medium-high heat.  Add the broccoli and red bell pepper and cook until the colors are vibrant, about 10 minutes.  Add in the shelled Edamame and cook an additional 2-3 minutes.

Combine pasta, vegetables and sauce in a large bowl and stir until the sauce has covered everything.  Sprinkle with chopped cilantro & more peanuts if desired.

While this dish is great the way it is, I occasionally like to add some cubed tempeh.  I start by marinating it in my favorite Asian-style sauce from Trader Joe’s (remember to check your labels for unidentifiable ingredients) for about 10 minutes then I add it to a pan of toasted sesame oil and sear it until brown on all sides.

2 thoughts on “Peanut Pasta with Veggies & Edamame

  1. Pingback: Sea Salt & Sugar Peanut Butter Cookies | whole food runner

  2. Pingback: Creamy Sweet Potato Peanut Soup {Vegan} {GF} | whole food runner

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