Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

Prep Time:
15 mins
Total Time:
20 mins

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


  • 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


  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.

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