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Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

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For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2007

Ingredients

  • 8 ounces whole-wheat spaghetti
  • Coarse salt and ground pepper
  • 4 ounces snow peas, tough strings removed
  • 3 medium carrots, halved, and shaved with a vegetable peeler
  • 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons light-brown sugar

Directions

  1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.

  2. In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

Reviews Add a comment

  • notapumpkin
    23 NOV, 2012
    Easy to make. I don't really like the peanut sauce though. It tastes okay but it's not amazing, so I'll stick to the one I already know and love. You may want to 1.5 or double the sauce as we did.
    Reply
  • pao_pao
    21 OCT, 2011
    So easy and delish! I have tried other peanut sauces but this is my fave. Enjoy!
    Reply
  • ilikeitrainy
    13 JUL, 2011
    Fast, easy. I subbed peas for the snow peas and chicken for the tofu. Yummy. Will make again.
    Reply
  • CarmelinaCAN
    27 MAY, 2011
    quick and tasty! will make this one again. since i didn't have pasta I used rice instead. I boiled some water and blanched the veggies.
    Reply
  • CarmelinaCAN
    27 MAY, 2011
    quick and tasty! will make this one again. since i didn't have pasta I used rice instead. I boiled some water and blanched the veggies.
    Reply
  • magx2
    12 AUG, 2010
    Super! Not a big tofu fan but mung bean sprouts, julienned scallions, cooked shrimp are good and arugula or baby spinach can be added in step two-the heat is enoug to wilt them. I added just a bit of thai hot/sweet sauce too.
    Reply
  • LoraLee
    30 JUL, 2010
    Do you use seasoned or unseasoned rice vinegar?
    Reply
  • MS112631425
    14 APR, 2010
    This is a very nice recipe/
    Reply
  • queensbandsie
    11 APR, 2010
    I was looking for something with a few ingredients and this was great. I didn't have snow peas or carrots, so I substituted broccoli and green beans (don't cook the broccoli too long though). I also used fuscilli pasta and I briefly browned the tofu in a bit of cannola oil (burns at higher temperature) first, as I prefer a little crispy. I'd also be inclined to maybe use just a couple of tablespoons of peanut butter next time as it's very rich . . . but VERY delicious and VERY easy!!
    Reply
  • hannahenscheid
    19 SEP, 2008
    This is absolutely delicious! Don't add any more peanut butter than it lists though- it's overwhelming if you do.
    Reply