This is a classic vegetarian combo which features several simple ingredients put together to make an easy, stunning and tasty dish.  It could be served as a main or as an accompaniment to anything.

Here, I have served it with my vegetarian carrot and zucchini cheesy fingers

Preparation Time: 20 minutes
Cooking Time: 13 minutes
Makes: 4-6 servings

¼ cup sesame oil
¼ cup low salt soy sauce
¼ cup smooth peanut butter
2 tbs brown sugar
2 tbs lemon juice
1 tbs minced ginger
2 cloves garlic minced
1 tsp chili-garlic sauce
200g spaghetti or wholegrain linguine
1½ cups thinly sliced celery
½ cup chopped celery leaves, plus a cup     of torn leaves
½ cup chopped roasted peanuts, or more if desired up to ¾ cup

Cook the pasta in boiling salted water as per the packet instructions.

Drain and cool in a strainer for about 20 minutes, tossing occasionally to prevent it sticking.

Meanwhile process the sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chili-garlic sauce in a blender or food processor until it is smooth.

Transfer the pasta to a large bowl, and season with salt if desired.  Add the sliced celery, the chopped celery leaves, and half the peanuts.

Add ½ a cup of the sauce, and toss it all to combine.

Garnish with the remaining peanuts, and whole or torn celery leaves.  Drizzle with the remaining sauce if desired, and serve at room temperature.


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