Description
Creamy peanut sauce, sweetened with a little maple syrup and flavored with ginger is tossed with cooked pasta, basil and a colorful combination of carrots, scallions and purple cabbage. It’s a crowd-pleasing vegetarian recipe for a potluck or family-friendly get together.
Ingredients
Units
Scale
- 1 16–ounce box penne pasta
- 1/2 cup smooth no-stir peanut butter
- 2 tablespoons pure maple syrup, dark or amber
- 2 tablespoons tamari or soy sauce
- 4 teaspoons white vinegar
- 1 clove garlic, finely grated
- 1 to 2 teaspoons hot sauce such as Sriracha, to taste
- 1 1/2 teaspoon finely grated ginger
- 1/2 teaspoon salt, or to taste
- 2 cups chopped red cabbage
- 1 cup chopped scallions
- 1 cup finely chopped carrots
- 1/2 cup chopped basil
- 1/2 cup chopped roasted unsalted peanuts
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package instructions. Reserve ½ cup pasta cooking water. Drain pasta and run cold running water over it.
- Whisk peanut butter and the hot pasta water in a large bowl. Add maple syrup, tamari, vinegar, garlic, hot sauce, ginger and salt. Add the pasta and toss to coat. Add cabbage, scallions, carrots, basil and peanuts and toss to coat. Taste and adjust salt if desired just before serving. Serve immediately or chill.
Notes
Cooking Tip: Pasta water is an often overlooked ingredient, but it’s really useful in this peanut noodles recipe. We’ve used the hot pasta water to thin out the peanut butter and make the peanut sauce. The starchy pasta water helps the peanut sauce thicken up nicely and prevents you from wasting anything in this recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 9 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 13 g