Angel Hair in Peanut Sauce

This has been one of my favorite dishes since I started learning how to cook. It’s easy and delicious. I have recipes that swap-in whole wheat pasta to try to be more “healthy” – the flavors usually don’t go! But this recipe was made with whole wheat pasta in mind, so everything goes together really well. I’d suggest eating it right away. If you plan on eating it later, keep the sauce and pasta separate otherwise the pasta soaks up some of the moisture from the sauce. The original recipe is from “The New American Plate” with no adjustments needed. I know it says garnish, but I encourage you not to skip them – they make a huge difference. Enjoy! 

INGREDIENTS makes 4 servings

1/2 box (8oz) whole wheat angel hair

4 Tbs smooth peanut butter

1/4 cup chicken or vegetable broth

1 Tbs soy sauce

1 Tbs seasoned rice wine vinegar or white wine vinegar

1 tsp toasted sesame oil

1 Tbs evaporated fat-free milk, plus more as needed

dash of cayenne, or to taste

1 cup shredded carrots (garnish)

1/2 cup thinly sliced scallions (garnish)

2 Tbs chopped peanuts (garnish)

INSTRUCTIONS

• 1 cup shredded carrots (garnish)
• 1/2 cup thinly sliced scallions (garnish

1. Get the garnishes ready ahead of time, because the pasta and sauce will come together pretty quick. To take the bite out of the scallions, after slicing, place them in a bowl of cold water for 10 min. Once done drain the scallions. 

• 1/2 box (8oz) whole wheat angel hair
• 2 Tbs salt (optional) 

2. Boil a large pot of water, adding 1 – 2 Tbs salt. Cook the pasta according to package instructions; should be about 6 – 8 min. Once done, drain the pasta, and place back in the pot.

• 4 Tbs smooth peanut butter
• 1/4 cup chicken or vegetable broth
• 1 Tbs soy sauce
• 1 Tbs seasoned rice wine vinegar or white wine vinegar
• 1 tsp toasted sesame oil
• 1 Tbs evaporated fat-free milk, plus more as needed
• dash of cayenne, or to taste

3. While the pasta is cooking, whisk all of the sauce ingredients together in a medium bowl, until emulsified. You can also use a food processor.  

• prepared sauce
• cooked and drained pasta
• 1 cup shredded carrots (garnish)
• 1/2 cup thinly sliced scallions (garnish)
• 2 Tbs chopped peanuts (garnish)

4. Combine the sauce with the pasta, and mix to coat evenly. Tongs help with this. Divide into 4 serving bowls, and top evenly  with the garnishes. Serve immediately.