It’s not often that I make a pasta dish that contains neither cream nor cheese, but I’m trying to get better. I recently found an Ellie Krieger recipe for Aromatic Noodles with Lime-Peanut Sauce, and, in the interest of trying to eat better, I decided to give it a try.
This recipe had two strikes against it from the start: 1) I’m not the hugest peanut fan and 2) I have a personal bias against anything “whole wheat,” and the recipe called for whole wheat spaghetti. I didn’t always have this bias, but we recently tried the new Papa John’s whole wheat pizza crust, and I was not a fan. Adam liked it though, so maybe it’s just me.
Anyway, the point is that I wasn’t sure how this recipe would turn out. But you know what? It was delicious! I was actually surprised how much I liked it. I really liked the flavor of both the noodles and the sauce. And it’s so healthy! Whole wheat pasta, lots of veggies, and a tasty peanut-butter-based sauce that I’m sure is better for me than the cream-based sauces I usually make.
Did I mention that Adam has been nagging me to lay off the heavy cream? Yeah, he has. It’s going to be rough, but this pasta dish is a good start.
I’m submitting this dish to next week’s Presto Pasta Nights, which will be hosted by Hillary of Chew on That. Be sure to stop by for the roundup on June 27, and visit Ruth of Once Upon a Feast for past roundups.
Aromatic Noodles with Lime-Peanut Sauce
From Ellie Krieger
3/4 pound whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar, and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top, and serve.