For this dish I like to use veggie pasta (not spiralized veggie noodles – I do love those but here I’m referring to a dry pasta that contains vegetables in the ingredients. I can’t find the exact brand, but this spaghetti is close).
I boil a two-serving size amount of the noodles. We actually use a scale and match the nutrition information on the back of the package for this. Pasta, even with veggies in it, is high in carbs and that is a number with work diligently around for meals since we are a Type 2 Diabetes family. I’ve learned that if I make a whole box of spaghetti, we will eat a whole box of spaghetti, no matter what the suggested serving size is.
When the noodles are close to being done, I add in about a half package of frozen mixed vegetables to the pot and cook until they are tender (usually doesn’t take very long).
I use a measuring cup to remove about a cup of pasta water and then drain the rest of the water from the pasta and veggies, and return the pot to the stove. Turn the burner off – we are just using the residiual heat here (if you somehow have a stove that is instantaneously cool to the touch after turning it off, you might need low heat).
I add about 1/3 cup of good peanut butter to the noodle and vegetable mixture. By “good” I mean not full of sugar. By “about” I mean measuring peanut butter is ridiculously messy, so I just use a knife and carve out a blob that appears to be around 1/3 cup. Add about a tablespoon of soy sauce (we use low sodium) and half that amount of cider vinegar. Stir pretty vigorously to get the peanut butter melting and then add in that reserved pasta water to create a sauce. I like to add a good dash of red chili flake at this point because we like it spicy.
Keep stirring until the sauce is the correct consistency. If it’s too thick, you can add a little more water. If it’s too thin, you might consider being OK with it as the pasta will absorb some sauce as it sits. And it’s slurpy good fun to eat with a thin sauce, and next time you’ll be able to guess better on how much water to put back in.
I dish this out into bowls and add a sprinkle of peanuts on top before serving.
This dish is best served fresh – it kind of keeps, but the noodles nearly completely absorb the sauce so it will be dry if served as leftovers.
One Pot Peanut Sauce Noodles
- Veggie Spaghetti – two servings according to package directions
- Half bag (8 oz) mixed frozen vegetables
- 1/3 cup peanut butter
- 1 tablespoon soy sauce
- 1/2 tablespoon cider vinegar
- dash dried red chili flakes (optional)
- dry roasted peanuts for topping (optional)
- In a large pot, cook pasta according to package directions.
- Add frozen vegetables to boiling pasta when pasta is nearly cooked.
- Continuing cooking pasta until veggies are cooked through.
- Reserve 1 cup of pasta water, drain pasta and veggies.
- Return pasta and veggies to pot, add peanut butter, soy sauce, cider vinegar. Stir to combine.
- Add reserved pasta water as needed to thin sauce to desired consistency
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