April 4, 2011

pasta with spicy peanut sauce

Rich, creamy and slightly sweet and spicy, peanut sauce is many people’s favorite. Usually the sauce contains sugar but this version is sweetened with white miso. The spicy peanut sauce also makes a nice dressing and a dipping sauce for summer rolls. Here it is tossed together with some pasta and vegetables. This dish is delicious served cold as a salad or warm as a main dish.


3 cup of pasta

2 shallots or 1 onion, sliced into half moons
1 carrot, sliced into matchsticks
1 head of broccoli, cut into florets

Spicy Peanut Sauce

1 TBS toasted sesame oil
1 TBS minced ginger
1/2 tsp red pepper flakes
3/4 to 1 cup water or vegetable stock
1/2 cup peanut butter, unsalted
1 TBS sweet white miso
2 tsp shoyu or Bragg’s

Chopped peanuts

Parsley or scallions for garnish
  1. Cook the pasta according to directions. Run it under cold water after cooking. Drain and set aside. 
  2. Meanwhile, water sauté shallots until translucent. Add carrots and sauté for a few minutes. Blanch the broccoli florets. Set them aside. 
  3. To make the spicy peanut sauce, sauté minced ginger in sesame oil. Add some red pepper flakes (adjust the mount to your liking). Remove from heat when ginger becomes fragrant. Add some water to stop the cooking process. (Be careful as it may splatter.) 
  4. Place the ginger/pepper concoction in the blender with the rest of the ingredients. Start with 3/4 cups of water. Blend until smooth. Adjust the seasoning and thickness. 
  5. If serving warm, warm up the sauce in a pot and add the vegetables and pasta. If serving cold, mix everything in a bowl and chill.  Sprinkle some chopped peanuts and garnish with parsley or scallions.

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