Creamy Pasta In Tangy Peanut Sauce Recipe Is Downright Delicious (7 Ingredients, 15 Minutes) High Protein Recipes Dinner Pasta Vegetarian Gluten-free Sauces/Condiments Asian Recipes Budget Recipes

You know that delicious peanut sauce you may enjoy when eating Indonesian or Asian foods? You can easily make it at home! With just a few ingredients and in just a few minutes, I made this creamy pasta in tangy peanut sauce recipe and it was downright delicious. Pure comfort food that my family did not want to stop eating!

This irresistible high-protein pasta in peanut sauce recipe is a little bit sweet, a little bit tart and a whole lot of savory. With the creamy and crunchy texture of peanut butter, the tanginess of fresh lime and apple cider vinegar, the sweetness of maple syrup and the savory-ness of soy sauce (with the bite of fresh ginger thrown into the mix), the complexity of flavor is dazzling. Plus, you get the health benefits of peanut butter, the health benefits of lime and the health benefits of ginger in every bite.

Here's the list of wholesome ingredients you'll need to make this vegetarian dinner: pasta or rice noodles, peanut butter, fresh lime juice, apple cider vinegar, soy sauce or gluten-free tamari, maple syrup and fresh ginger. All you do is make your pasta or noodles of choice then mix up the rest of the ingredients while the pasta cooks. Toss the pasta in the sauce and serve. So quick, easy and delicious! 

The succulent peanut sauce is so versatile. You can use it over pasta or noodles; as a dipping sauce for egg rolls, spring rolls, dumplings, vegetables or proteins; spooned over rice in a grain bowl; or even as a marinade for fish or meats. So forget ordering takeout and whip up the tasty peanut sauce at home instead!

Cuisine: Indonesian / Southeast Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• 12 ounces pasta or rice noodles
• 1 cup peanut butter (crunchy or creamy)
• 4 tablespoons fresh lime juice
• 4 tablespoons apple cider vinegar (or rice vinegar)
• 2 tablespoons soy sauce (or low-sodium soy sauce or gluten-free soy sauce or tamari)
• 4 teaspoons maple syrup
• 2 teaspoons fresh ginger, grated
• 5 tablespoons water, to thin sauce, if needed (optional)
• fresh scallions and/or fresh parsley, for garnish (optional)

Here’s how to make it:

1. In a saucepot, prepare pasta or noodles according to package directions. Drain and set aside. (I used penne pasta, but you can use your favorite pasta or rice noodles.)
2. While the pasta is cooking, prepare the sauce. In a medium mixing bowl, add the peanut butter, lime juice, apple cider vinegar, soy sauce, maple syrup and ginger. Stir or whisk to combine. Thin with water, as needed, to get to desired consistency. Taste and adjust ingredients to suit your preferences. (I used crunchy peanut butter because we prefer the texture and crunch, but you also can use creamy peanut butter. You can use rice vinegar instead of apple cider vinegar, and you can use your choice of soy sauce or gluten-free tamari.)
3. Toss the pasta in the sauce and serve immediately. Garnish with fresh scallions and/or fresh parsley, if desired.
    
4. Store any leftover pasta or sauce in an airtight container in the fridge.

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