Pasta à La Peanut Butter Recipes
PASTA WITH PEANUT SAUCE
This pasta dish has a slightly Asian flavor, and is spicy.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 6
Number Of Ingredients 9
Steps:
- Cook angel hair pasta in a large pot of boiling water until al dente.
- Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
- Saute chicken until done. Set aside.
- Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g
SHRIMP AND PEANUT BUTTER PASTA
Found this in The Times-Picayune - Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." I plan to serve chilled in a large bowl brought to just below room temp for a delicious & refreshing supper. Also may be adding some grilled tofu chunks & shaved cucumber to the mix.
Provided by Busters friend
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a blender, puree all sauce ingredients until smooth and creamy.
- Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.
- While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.
- In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.
Nutrition Facts : Calories 653.5, Fat 9.2, SaturatedFat 1.9, Cholesterol 220.9, Sodium 628.2, Carbohydrate 98.2, Fiber 6.4, Sugar 10, Protein 43.6
PASTA à LA PEANUT BUTTER
This delicious pasta is like a knockoff version of Pad Thai, but every bit as tasty!!! I'm sure that if you added cubed tofu or shrimp to this dish, it would be even more yummy. :) So, I hope you like it! I found the recipe in my "1000 Vegetarian Favourites" cookbook.
Provided by lanchik in the city
Categories Vegetable
Time 37m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the pepper flakes, chili powder, peanut butter, coconut milk, and tomato paste. (You won't be able to mix in the peanut butter completely.).
- Bring a large pot of water to boil, before adding the pasta. Cook for 8-10 minutes until tender. Drain and set aside for the moment.
- Heat the peanut oil in a large skillet over medium heat. Add the garlic and green onions, stir fry for 1 minute.
- Add to green beans and drained pasta to the skillet and continue to stir fry them for 5 minutes.
- Add the cherry tomatoes and mix everything together well.
- Pour in the peanut butter sauce. Mix until the sauce has been combined well with the noodle mixture.
- Remove skillet from heat.
- Serve hot.
Nutrition Facts : Calories 380.2, Fat 19.1, SaturatedFat 7.4, Sodium 100.3, Carbohydrate 48.3, Fiber 9.2, Sugar 5.1, Protein 8.4
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