Serves: 4 big portions or 8 side dishes
I make this for my kids and just omit the chilli sauce for a clove of garlic or just add less if you’re not a fan. Using sweet chilli will give sweeter and not too spicy favour.
- 1/2 cup of peanut butter or tahini
- 4 TBS soy sauce
- 4 TBS maple syrup
- Juice of a lime
- 3 TBS chilli sauce ( adjust to your liking)
- 500g spaghetti
- Veggies of your choice. I love carrots, sugar snap peas and red capsicum.
So simple! Just mix either by hand or in a blender to make it super smooth.
Cook the spaghetti as per packet directions and rinse thoroughly under cold water when cooked to rinse off the starch from the spaghetti. While the spaghetti is cooking finely chop up your veggies and when it’s all finished combine veggies, sauce and spaghetti in a big bowl and you’re done. I always sprinkle with some sesame seeds or more chopped peanuts if I’m taking it somewhere to make it that little extra but it’s just as good without.
Keep in the fridge for a few days, if it lasts that long!
Thank you, Emma, for this tasty recipe.
You can see more from Emma by following her IG @theveryhungrywife
An Australian brand on a mission to make going vegan fun, enjoyable & simple!