Bowl of pasta with broccoli and mushrooms in peanut sauce, with Melinda's hot sauce bottle on wooden surface

Vegan Pasta With Spicy Peanut Sauce

If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers.

Vegan Pasta With Spicy Peanut Sauce

American

Vegan

Vegan Pasta With Spicy Peanut Sauce

Author:

Chef Fig

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Servings

5

If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers.

Ingredients

  • 8 oz noodles (I used a quinoa corn blend)
  • 6 oz Portobello grill caps (two huge portobello mushrooms sliced)
  • 1 head broccoli (cut into small florets)
  • 1 bunch bok choy (cut into small strips)
  • ¼ cup extra-virgin olive oil
  • ½ cup water
  • ⅓ cup peanut butter (smooth kind)
  • 4 tbsp coconut aminos
  • 4 tbsp filtered water
  • 1 glove minced garlic
  • 1 ½ tsp Melinda's Red Savina Pepper Sauce or however much you want!
  • or use Melinda's Creamy Style Wing sauce or however much you want!

Directions

  1. Cook pasta according to package directions.

  2. In a large pan, sauté the vegetables in extra virgin olive oil for about five minutes

  3. Then, add 1/2 cup water and cook veggies for another 7 minutes (total of about 12 minutes). Stir fairly often.

  4. For the sauce, whisk all ingredients together in a bowl until a smooth and creamy consistency forms.

  5. Combine the pasta, vegetables, and sauce & enjoy!!
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