This quick, easy, and healthy recipe is perfect for the summer.
Back in the days when I was watching a lot of Food Network in order to help improve my English, I saw a recipe made with peanut sauce. I thought that it looked so good, but when I made it, it was disappointing. Because here’s the problem: if it’s not mixed with chocolate, I don’t like peanut butter. Over the years, I’ve tried a bunch of different variations of this recipe, but I was never happy. But then it hit me: why does it have to be peanut butter? I love sunflower seed butter, so I decided to try substituting it, and boy, am I happy that I did. I also decided to used raw veggies instead of cooked because the crunchiness of the veggies goes well with the creaminess of the sauce and density of the noodles.
- 1/4 cup sunflower seed butter from roasted seeds
- 1/8 cup honey
- 1/4 cup low sodium soy sauce or soy aminos
- 3 tbsp rice vinegar
- 1-1.5 tbsp chili garlic sauce
- 1 box whole wheat spaghetti
- 1/2 of a red bell pepper, thinly sliced
- 2 scallions, chopped
- 1 carrot, shredded
- 2 tbsp toasted sesame oil
Mix sunflower seed butter, honey, soy sauce, rice vinegar, and chili garlic sauce in a jar, close the lid, and shake it until well-mixed (or mix in a blender).
Cook pasta according to the directions on the box. Drain and dump into a serving bowl. Drizzle sesame oil and mix. Add scallions, carrot, and bell pepper. Pour sauce over pasta and mix well.
Serve hot, but it also tastes great cold the next day.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)