Yesterday I picked up my fresh big box of CSA veggies. YUM. Best day of the week (well, best work day…), but still..fun day to get creative with dishes. I decided to use our veggies to make one of our favorites for dinner. I love this recipe because I basically can use any veggies mixed with this peanutty sauce and noodles to make a filling, easy peasy dinner (and lunch leftovers as needed!). This week I used some fresh green, red, and yellow peppers and green onions from this week’s CSA and tomatoes, green beans, and a little eggplant left over from last week.
Like really? Look at these things! Giants!
First, cut up a bunch of the veggies and sauteed along with the green onion and a splash of olive oil.
As they were cooking, in a separate pan I boiled water and threw in just about 8 ounces of whole wheat spaghetti.
About this time the veggies were just about cooked so I then mix together all of the ingredients in to make the peanutty sauce. Although I have an actual recipe for it sometimes when I’m feeling lazy I just kind of eyeball it and taste it as I go along. Typically I use natural peanut butter, but tonight we were all out so I subbed in Almond butter and it was delicious!
After the spaghetti is cooked I drained the spaghetti and mix together the veggies with the sauce.
- 2 Tbsp Peanut butter (or Almond butter!)
- 3 Tbsp Liquid aminos (or soy sauce!)
- 2 Tbsp Red wine vinegar
- 1/2 tsp Ginger
- 1/2 tsp Red pepper
- 1 tsp Sriracha
- 3/4 c water
1. Mix together by pouring over cooked vegetables while still on heat.
2. Let simmer for 3-5 minutes with cooked veggies.
3. Pour over noodles and enjoy!