Peanut butter and Pasta... who knew?!
Time to make – 20 minutes
Serves 2
Ingredients
100g of chickpea pasta
40g of natural peanut butter (I use Mayvers)
200mls of almond milk
Mix of veggies – broccolini, mushroom, zucchini, red pepper and spinach
Maple syrup
Tamari
Sesame oil
Method
Weigh out the chickpea pastaand put a saucepan on to boil
Get a large fry pay and spray with a little oil (I use sesame oil)
Add in all the chopped veg except the spinach and fry for 5-7 minutes until it begins to soften
Add in a tablespoon of tamari and a tea spoon of maple syrup and stir into the veg
Place the chickpea pasta in the saucepan, it only takes 6-7 minutes
Whilst that is cooking pour in the milk and add the peanut butter and stir as best you can and let it simmer whilst the pasta is cooking and do not boil
Add in the spinach to wilt and turn off the heat
Drain the pasta and add the paste into the sauce and stir
Serve into bowls
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