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Peanut Butter Spaghetti
This Asian-inspired noodle dish is high in protein and healthy fats.
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Course
Main Course
Cuisine
Chinese
Servings
6
cups
Diet
Vegetarian
Ingredients
1x
2x
3x
12
ounces
dry spaghetti
1
clove
garlic
½
cup
creamy peanut butter
¼
cup
reduced-sodium soy sauce
2
tablespoons
honey
2
tablespoons
sherry or rice vinegar
1
tablespoon
canola oil
1
teaspoon
sesame oil
Shredded carrots and thinly sliced cucumber for serving
Instructions
Cook pasta according to package directions; drain, reserving 1⁄4 cup of the cooking liquid.
While the pasta is cooking, prepare the sauce.
Add garlic to food processor and pulse to finely chop.
Add peanut butter, soy sauce, honey, vinegar, canola and sesame oils; pulse until smooth.
With the machine running, add reserved cooking liquid through the feed tube.
Toss 1⁄2 cup of prepared sauce with cooked pasta.
Serve with carrots and cucumbers on top or on the side.
Notes
Excerpted from First Bites: Superfoods for Babies and Toddlers by Dana Angelo White. © 2015 by Dana Angelo White. A Perigee Book, Penguin Group USA, A Penguin Random House Company.
Nutrition
Calories:
197
kcal
Carbohydrates:
25
g
Protein:
8
g
Fat:
8
g
Saturated Fat:
1
g
Cholesterol:
0
mg
Sodium:
230
mg
Fiber:
1
g
Sugar:
4
g
Calcium:
13
mg
Iron:
1.4
mg
Keyword
pad thai, peanut butter noodles
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