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I love anything with peanut butter—especially a spoon. I eat peanut butter only as a special treat because of the fat content, and this dish is one of my favorite special treats. This dish comes together quickly. If you are cooking for one or two, you can put as much pasta as you want in a bowl, toss it with an appropriate amount of sauce, and save the rest.
From The China Study Quick & Easy Cookbook
By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (6)
The description on the previous summary page for this recipe: https://www.forksoverknives.com/recipes/vegan-menus-collections/grab-and-go-lunches-for-busy-days/
… saddened me. A lovely dish, and then you write, “…and is easy to transport in Tupperware.” Even though this brand is invested in our popular culture, it is all about PLASTIC. Maybe rephrase as, “…and is easy to transport in your food storage container.” Less catchy, I know, yet moving away from toxic materials as well as toxic foods is important. Thanks for considering this.
My boyfriend has a peanut allergy. Is there a different nut that would work just as well for this sauce and garnish? Thank you!
Cashews or Almonds would be nice
Instant favorite. Thank you Del! I substituted maple syrup for brown rice syrup for ease & like it a bit warm. Fantastic dish!
Super quick dinner (and leftovers for lunch). Substituted agave syrup for the brown rice syrup in the peanut sauce recipe.
I alway use almond butter. Try that. It is a great substitute for peanut butter.
This is a yummy recipe!