Spaghetti with veggies and peanut butter sauce (Vegetarian)

[Teddybear8]

INGREDIENTS 

1 pound whole wheat spaghetti 

1 teaspoon olive oil 

2 cloves garlic, minced 

1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) 

1/4 cup peanut butter (I eyeball it) 

3 tablespoons soy sauce 

2 tablespoons tahini 

3/4 cup milk (whole, 2%, skim or soy are all fine), divided 

1 12oz. package broccoli slaw 

1 cup frozen peas 

salt and pepper, to taste 

Chopped roasted peanuts, for garnish (optional) 

If you don't want it vegetarian you can add chicken or some other meat

INSTRUCTIONS 

Cook spaghetti according to package directions. Be sure to reserve at least 1/2 cup of the cooking liquid when you drain it.

Meanwhile, heat a large saute pan over medium heat and add olive oil. 

Add garlic and fresh ginger and saute for 30 seconds. 

Add peanut butter and 1/2 cup of the milk and stir well to combine and melt the peanut butter. 

Add broccoli slaw and stir to get it well coated.

Reduce the heat to low and let it simmer for 3-4 minutes, until the broccoli slaw is softened. 

Add the frozen peas and remaining ingredients: soy sauce, tahini and the remaining 1/4 cup milk.

Stir well to combine. Let simmer for another 2 to 3 minutes. 

Add the spaghetti to the pan once it’s cooked and use some reserved cooking water
to loosen the mixture and help the sauce adhere to the noodles.

I start with 1/4 cup of reserved cooking water and add more if needed. 

Serve warm or let cool, refrigerate and enjoy it cold!

[Bubble Gum J-chu]

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