Asian Peanut Butter Pasta

I love a good Lo Mein dish and am often looking for different ways to have Asian Pasta. Tonight I started with the main ingredients of my Vegetarian Yaki Soba Dish, and added one ingredient which really helped change the flavor profile, it is amazing what a little bit of Peanut Butter can do! It brought a wonderful creamy element to the dish without overpower the flavors of the vegetables.



Asian Peanut Butter Pasta: Serves 4

8oz Pasta
1 Onion - Sliced
3 Carrots - Sliced into Matchsticks
2C Broccoli - Chopped
2tsp Peanut Oil
2 Garlic Cloves - Minced
1/4tsp Red Pepper Flakes
1/3C Chicken Stock
1/4C La Choy Teriyaki Sauce
1TB Soy Sauce
1TB Peanut Butter
Salt & Pepper

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set to the side covered.

While the pasta is cooking you can get the vegetables stir-frying. In a large saute pan heat the peanut oil, garlic and red pepper flakes over medium heat for a minute. Toss in the broccoli with some salt and pepper and cook for 2 minutes, then add in the carrots, after another 2-3 minutes add in the onions. After each vegetable addition add some salt and pepper and stir to incorporate. Cook for another 5 minutes until the onions are cooked through and the broccoli and carrots are cooked yet still crisp.

Mix the stock, teriyaki, soy and peanut butter together and toss with the vegetables and pasta over medium heat for 2-3 minutes allowing the sauce to coat and soak into the pasta. Remove from the sauce, serve and enjoy!

Tip: I used broccoli, carrots and onions because they are what I had on hand, but you could also use snap peas, sprouts, bell peppers, zucchini, cabbage, etc.

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WW: 7 Points Plus / serving