Peanut Butter Pasta

I am happy to spend hours in the kitchen doing anything involving baking, but when it comes to cooking an actual meal, most of the time I prefer something fast, simple and healthy. I do love trying out new cooking recipes but there's only so much time and I find baking so much more rewarding and exciting. So this is an example of one of those easy and healthy meals. The peanuts in the sauce are protein and you can always add some beans, tofu or more nuts to the dish for more protein (though this dish was really filling just with the sauce). You can add as many veggies as you want, and this is a great place to use a mix of frozen vegetables. The Garden of Vegan suggests using this as a pasta sauce, as I did, but I'm sure it would be equally delicious (and easy) with your choice of grain (brown rice, quinoa, millet, etc). You could also try this recipe with your favourite nut butter.

Other easy and healthy meals:
Pasta with Tofu Red Pepper Sauce
Spinach Walnut Pesto
Artichoke Rotini Pasta
Pasta with Portobello Mushrooms in Mustard Wine Sauce

Peanut Butter Pasta
Adapted from The Garden of Vegan

Makes 2-3 servings.

Dry pasta (enough for 2 people)
1/4 cup natural peanut butter
1/4 cup hot water
1/4 cup soy milk or coconut milk (or more water)
1 tbsp soy sauce
1 tsp steak sauce or vegan worcestershire sauce
4 cloves garlic, minced
1/4 tsp cayenne (more if you like it spicy)
1/2 tsp salt
1/2 tsp black pepper
3-4 cups veggies (broccoli, bell peppers, edamame, carrots, peas, corn, etc), cut into bite size pieces
1/2 cup chopped nuts (optional)

Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk (soy, coconut, rice - if using) until smooth. Stir in the soy sauce, steak sauce/worcestershire, garlic, cayenne, salt and pepper. When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well. Garnish with chopped nuts, if using.