Vegetable and Peanut Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound vermicelli ½ C. finely chopped onion 1½ T. rice vinegar 1 T. dry sherry 1 T. chopped fresh ginger 3 T. plus 1 tsp. sesame oil 1 tsp. dry mustard Pinch of cayenne pepper ½ pound tofu ½ C. creamy natural peanut butter 3 T. tamari 1 C. snow pea pods 1 C. broccoli florets ½ C. button mushrooms
Cook vermicelli in boiling, salted water following package directions; drain. Puree onion, vinegar, sherry, ginger, 1 tsp. oil, mustard, cayenne pepper, tofu, peanut butter, and tamari together in food processor (or blender). Place in saucepan and heat over low heat. Heat 3 T. oil in wok (or frying pan); stir-fry pea pods, broccoli, and mushrooms until crisp-tender. Toss pasta, puree, and vegetables together. Serve at once.
Number of Servings: 6
Recipe submitted by SparkPeople user DALE311.
Number of Servings: 6
Recipe submitted by SparkPeople user DALE311.
Nutritional Info Amount Per Serving
- Calories: 562.8
- Total Fat: 21.4 g
- Cholesterol: 0.0 mg
- Sodium: 620.2 mg
- Total Carbs: 69.3 g
- Dietary Fiber: 6.6 g
- Protein: 21.3 g
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