One Pot Thai Pasta

This Thai Pasta is made by tossing whole wheat spaghetti and colorful veggies in a flavorful Thai peanut sauce. The sauce has the tanginess of rice wine vinegar, umami from the soy sauce, a citrus kick from the lime juice, and creaminess from the peanut butter. It's an easy recipe that comes together in one pot and is ready in 30 minutes, and a satisfying meatless meal that the entire family will love.

Author: Flavor the Moments

Meal Type: Tree Nuts Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 272 kcal per serving

Ingredients

1 tbsp - olive oil
½ - red onion
16 ounces - cremini mushrooms
1 - carrot
2 cloves - garlic
1 tbsp - fresh ginger
1 - bell pepper sliced
5 tablespoons - reduced sodium soy sauce
1 tbsp - rice wine vinegar
2 tablespoons - creamy peanut butter
3 ½ cups - vegetable stock
8 ounces - whole wheat spaghetti
1 - lime
¼ cup - cilantro
½ cup - peanuts

Instructions

Heat the olive oil in a large skillet over medium heat. Add the red onion, mushrooms, and carrots and cook for 5 minutes or until softened. Add the garlic, ginger, and bell pepper and saute 2 minutes.
Whisk together the soy sauce, vinegar, and peanut butter. Add to the skillet, followed by the broth, and stir to combine.
Add the spaghetti and submerge it in the liquid to soften. Increase the heat to medium high, cover, and bring to a boil. Remove the lid and lower the heat to medium. Cook for 9-12 minutes or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally.
Remove from heat and stir in the lime juice and cilantro. Serve with the chopped peanuts, extra lime, and enjoy!

Nutrition