A New Twist to a Old Favourite …Peanut Butter Pasta Vegetarian Style


500 grams of pasta, I use penne but it can be any kind of pasta you like

1 block of medium to hard tofu, cut up into chucks

1 pepper I like red or green, red helps to make it sweet, green gives it a nice kick so sometimes I mix cut into large slices then cut in half, however today I didn’t have red, so I used yellow.

1 tbsp. of olive oil

1 1/2 cups of soya milk

3 tbsp. of lime juice

2 to 3 tbsp. of soy sauce

2 tbsp. of honey can use 3 if you like it on the sweeter side

3 garlic cloves diced

2 tsp of fresh ginger finely diced

1/2 tsp of cayenne pepper

1/2 onion diced

1/4 cup of chives diced

1/2 cup of smooth Kraft peanut butter

handful of and including stocks parsley diced


Boil water for pasta and cook pasta until al dente.  In a large pot add a bit of oil and fry for 5 minutes the onions and garlic until sautéed.  Then add tofu pieces and cook until a bit brown, so around 10 minutes, stirring often.   Then add lime, soy and honey cook about 5 minutes making sure it is smooth, then add peanut butter and cook for another 2 minutes making sure sauce is smooth, then add soya milk and  again make sure sauce is smooth, let simmer for 5 to 10 minutes then add chives, parsley and peppers stir for about 2 minutes, then add the pasta and stir until all covered and warmed.  Then serve right away.  Best pasta ever.


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