Pasta with Peanut Sauce
Submitted by LiL Angel Grl14
Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
40 minThis is a cold-weather-meets-Southeast-Asia fusion that comes together in about 40 minutes. Peanut butter melted into sesame oil with garlic creates a rich, nutty sauce base, then soy sauce, lime juice, sugar, and crushed red pepper turn it into something tangy, salty, and spicy all at once.
The vegetables get blanched separately for just 3 minutes. Yellow summer squash, scallions, and red bell pepper strips stay crisp-tender and get tossed in the peanut sauce briefly before being lifted out and placed on top. This keeps them bright and crunchy against the saucy noodles underneath.
Dark sesame oil is important here. Light sesame oil doesn’t have the toasted, nutty intensity you need. Just one tablespoon delivers a deep sesame flavor that amplifies the peanut butter.
The pasta gets tossed directly in the sauce in the skillet so every strand gets coated. Serve immediately while everything is warm and the sauce is still loose.
Pro Tips
- Use creamy peanut butter, not chunky. You want the sauce silky smooth so it coats the spaghetti evenly.
- Add the peanut butter to the garlic-sesame oil and stir until smooth before adding the liquids. This prevents lumps.
- If the sauce thickens too much, splash in a tablespoon of hot pasta water to loosen it.
- Lime juice is better fresh here. Bottled lime juice tastes flat and won’t give you the same bright pop.
Variations
- Cold peanut noodles: Toss everything together, chill for an hour, and serve cold as a summer pasta salad.
- Add protein: Toss in sliced grilled chicken or sautéed shrimp to make this a heartier main course.
Ingredients
Directions
Cook spaghetti according to package directions, omitting salt and fat; drain and keep warm.
Cut white portion of onions into 2-inch pieces; reserve green tops for another use.
Cut squash in half lengthwise, and cut halves into slices.
Remove and discard seeds from bell pepper, and cut pepper into thin strips.
Cook vegetables in a sauce pan in boiling water to cover 3 minutes; drain vegetables and set aside.
Pour oil into large skillet; place over medium heat until hot.
Add garlic and cook, stirring constantly, 1 minute.
Add peanut butter, stirring until smooth.
Stir in soy sauce and next 3 ingredients.
Add vegetables to skillet, and toss gently to coat; remove vegetables from skillet with a slotted spoon.
Add spaghetti to sauce in skillet, tossing to coat; transfer to a serving plate, and top with vegetables.
Serve immediately.
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