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Easy peanut butter pasta
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This has become a staple dish for me when I have little time but still long for a high-protein and yummy dish I can whip up in no time.
If you would like to mix up this recipe you can also try it with rice instead of pasta.
INGREDIENTS (2 portions):
- Pasta of your choice
- 1/2 onion
- 200g brown mushrooms
- A handful of sun-dried tomatoes
- 2 heaped tbsp peanut butter
- 1 1/2 tbsp unsweetened soy sauce
- 1 tsp garlic
- Cracked black pepper to taste
Cook your pasta of choice according to package instructions.
Finely chop up 1/2 onion, 200g brown mushrooms and finely mince a handful of sun-dried tomatoes in oil. Then add all to a pan and fry until the onion softens and the mushrooms are fully cooked. I found there was no need to add further oil as the sun-dried tomatoes were oily enough.
Finally add 2 heaped unsweetened tbsp peanut butter, 1 1/2 tbsp unsweetened soy sauce (or to taste), 1 tsp of garlic and cracked pepper to taste. If the sauce gets a bit too dry you can always add a little bit of water to it as well (that wasn't necessary in my case because the mushrooms released quite a lot of water).
Stir with a wooden spoon and then mix in the cooked pasta. Serve with a refreshing mixed salad on the side. Enjoy!
And if you like delicious and easy vegan weekday dishes then also try my quinoa bake - perfect for the whole family or for meal planning.
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