Ingredients
[+] Add all ingredients
8 ounces thick spaghetti [+]
4 cups broccolli florets, cut into bite-size pieces [+]
2/3 cup vegetable broth [+]
1/2 cup reduced-fat peanut butter [+]
2 tablespoons rice vinegar [+]
2 tablespoons reduced-sodium soy sauce [+]
1 teaspoon sweet chili sauce [+]
1/2 cup shredded carrot [+]
3 green onions, finely chopped [+]
1/2 cup chopped red pepper [+]
2 cloves garlic, peeled and halved [+]
4 cups broccolli florets, cut into bite-size pieces [+]
2/3 cup vegetable broth [+]
1/2 cup reduced-fat peanut butter [+]
2 tablespoons rice vinegar [+]
2 tablespoons reduced-sodium soy sauce [+]
1 teaspoon sweet chili sauce [+]
1/2 cup shredded carrot [+]
3 green onions, finely chopped [+]
1/2 cup chopped red pepper [+]
2 cloves garlic, peeled and halved [+]
Method
1. Cook pasta according to package directions, omitting salt.
2. Add broccolli to pasta in last 3 minutes of cooking. Remove from heat and drain well.
3. Place broth, peanut butter, vinegar, soy sauce, chili sauce and garlic in food processor; process until blended.
4. Toss cooked pasta with carrots, onions and red pepper. Drizzle sauce over pasta and vegetables, toss well.
5. Cover and refrigerate at least 4 hours or overnight. Serve chilled or at room temperature.
Can top with chopped roasted salted peanuts as a garnish.
United States > Minnesota
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
