Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 This sounds great! I'm always on the lookout for new pasta ideas. About how much pasta for this amount of sauce? Also, I don't really care for raw scallions (or any raw member of the onion family). Any suggestions for other additions? Thanks, Annice > > > Pasta with Asian Peanut Sauce > (modified from the original in Lorna Sass' Short-Cut Vegetarian cookbook > to use way less peanut butter and be quite low in fat.) > > for sauce: > > 2 Tablespoons natural peanut butter (I like the Smucker's brand) > 2 Tablespoons Bragg's aminos or soy sauce > 4 Tablespoons rice wine vinegar > pinch cayenne - optional > 1 or 2 cloves crushed garlic > > Mix all in blender or food processor. Serve tossed with hot cooked > whole wheat pasta and 1/2 cup sliced green onions. I don't know how > leftovers taste because there have never been any. > > I think this would be great with steamed asparagus or green beans. > > This same sauce makes a good coleslaw. 6 to 7 cups chopped cabbage, 1/2 > pound shredded carrots, 1 cup sliced green onions, extra wine vinegar > and soy sauce or Bragg's to taste. Keeps well at least three days in > the refrigerator. > Quote Link to comment Share on other sites More sharing options...
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