Description

This Asian inspired dish is ready in 15-20 minutes, making it a perfect weeknight vegan/vegetarian dish.

Ingredients

• 12 oz. spaghetti
• salt
• Peanut Sauce:
• 1/2 c. smooth peanut butter
• 1 T. soy sauce
• 1 T. toasted sesame oil
• 2 T. Chinese chili oil, aka chili crisp (A mildly spicy chili oil with Sichuan pepper flakes)
• 2 T. water
• 1/2 c. fresh cilantro, roughly chopped
• 1 bunch green onions, thinly sliced
• 1 c. reserved cooking water
• peanuts, optional for topping
• chili flakes, optional for topping

Steps

1. Cook pasta in well salted boiling water according to package directions until al dente. Taste; it should be tender but still have a bit of a bite.
2. While pasta is cooking, whisk together the sauce. Taste to adjust the ingredients. If wanting more spice, add more chili oil.
3. Drain pasta, reserving 1 c. cooking water. Return drained pasta to the hot pot; toss with peanut sauce. Add a bit of cooking water until the desired sauce creaminess is achieved. Add cilantro and green onions; toss.