Too much meat, try this vegetarian pasta dish.
(dairy-free) organic spaghetti
4 cups (800 g) organic bean sprouts
2 cups (400 g) thinly sliced organic snow peas
2 Tbs. (30 ml) each: soy sauce (gluten-free liquid amino) and sesame oil
1/4 cup (50 g) organic peanut or almond butter
1 Tbs. (15 ml) each: minced ginger and rice or cider vinegar
1 tsp. (4,5 g) organic brown sugar
1 minced organic scallion
1 minced garlic clove
2 tsp. (10 ml) Asian chili sauce
1 cup (200 g) grated organic carrots
1. Cook the spaghetti.
2. Just before the pasta is done, add the bean sprouts and snow peas. Cook for 30 minutes, the drain.
3. Return the pasta, sprouts, and snow peas to the pot and toss with the sesame oil.
4. In a bowl, whisk the peanut/almond putter, soy sauce/liquid amino, vinegar, sugar, scallion, ginger, garlic, and chili sauce with 2 Tbs. (30 ml) of water.
5. Toss the sauce with the spaghetti dish and added carrots.
Pasta Vegetale (Italian)
Serves 4
(dairy-free) organic spaghetti
4 cups (800 g) organic bean sprouts
2 cups (400 g) thinly sliced organic snow peas
2 Tbs. (30 ml) each: soy sauce (gluten-free liquid amino) and sesame oil
1/4 cup (50 g) organic peanut or almond butter
1 Tbs. (15 ml) each: minced ginger and rice or cider vinegar
1 tsp. (4,5 g) organic brown sugar
1 minced organic scallion
1 minced garlic clove
2 tsp. (10 ml) Asian chili sauce
1 cup (200 g) grated organic carrots
1. Cook the spaghetti.
2. Just before the pasta is done, add the bean sprouts and snow peas. Cook for 30 minutes, the drain.
3. Return the pasta, sprouts, and snow peas to the pot and toss with the sesame oil.
4. In a bowl, whisk the peanut/almond putter, soy sauce/liquid amino, vinegar, sugar, scallion, ginger, garlic, and chili sauce with 2 Tbs. (30 ml) of water.
5. Toss the sauce with the spaghetti dish and added carrots.
snow peas plant
