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Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

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Added by intercd
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If you follow me on Instagram or Facebook, you've seen this dish recently! Here's what I've been throwing together several nights of the week.

Veggetti Spiral Vegetable Cutter (this is cheaper on Amazon)
http://www.amazon.com/Veggetti-1000203-Spiral-Vegetable-Cutter/dp/B00IIVRB3W/

Kuhn Rikon Julienne Peeler with Blade Protector, Stainless Steel Handle
http://www.amazon.com/gp/product/B0000CEWJD

RECIPE

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce:
https://www.vegancookingwithlove.com/blog/pasta-with-spiralized-zucchini-peanut-sauce

-- Get a 4 serving version from my website --

Serves: 1

2 tablespoons peanut butter
1 tablespoon warm water (this is a change from the video)
½ tablespoon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon agave nectar or maple syrup
1 teaspoon canola oil (sesame is a great option too)
1 teaspoon sriracha sauce (optional)
1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
1 cup julienned or spiralized zucchini
½ cup julienned or shredded carrots

1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.
2. Heat a small saucepan over medium heat.
3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.
4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

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Go Vegan & Stay Vegan: 7 Keys to Success
https://vegan-cooking-with-love.ck.page/db564a118b

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https://www.vegancookingwithlove.com/coaching

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Category
Cooking

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