June 28, 2005
Spicy Peanut Pasta
Ingredients:
1/3 cup crunchy peanut butter
1/4 tsp coconut extract
1 1/4 cups chicken broth
1/2 tsp crushed red pepper
2 garlic cloves, minced
1 tsp grated fresh ginger
2 tbsp soy sauce
1/2 tsp hot pepper sauce
2 tsp sugar
fresh ground pepper and salt to taste
1 tbsp cornstarch or arrowroot powder
2 tbsp water
6 cups fusilli pasta
1/4 cups sliced scallions
Directions:
1. Combine all ingredients except cornstarch or arrowroot powder, water, pasta, and scallions in a medium saucepan. Cook over medium heat for 10-15 minutes.
2. Combine the cornstarch or arrowroot powder with the water. Mix until smooth. Add to the sauce, and cook for one more minute until thickened.
3. Pour the sauce over the pasta and garnish with scallions to serve.
Notes: I couldn't find coconut extract, so I left it out. Also, the directions were for lite peanut butter, low-fat, low-sodium chicken broth, and lite soy sauce, but I just used regular. And you can add chicken and shrimp to make it a heftier meal. We made it with shrimp and it was great.
Yield: 4 servings
Cook Time: Theoretically 10 minutes, but with boiling water for pasta, really closer to 30.
Source: 200 Healthy Meals in 30 Minutes or Less by Robyn Webb
