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Peanut Butter Pasta - Vegan

Peanut butter and Pasta... who knew?!

Peanut Butter Pasta

Time to make – 20 minutes

Serves 2


Ingredients


100g of chickpea pasta

40g of natural peanut butter (I use Mayvers)

200mls of almond milk

Mix of veggies – broccolini, mushroom, zucchini, red pepper and spinach

Maple syrup

Tamari

Sesame oil


Method

  • Weigh out the chickpea pastaand put a saucepan on to boil

  • Get a large fry pay and spray with a little oil (I use sesame oil)

  • Add in all the chopped veg except the spinach and fry for 5-7 minutes until it begins to soften

  • Add in a tablespoon of tamari and a tea spoon of maple syrup and stir into the veg

  • Place the chickpea pasta in the saucepan, it only takes 6-7 minutes

  • Whilst that is cooking pour in the milk and add the peanut butter and stir as best you can and let it simmer whilst the pasta is cooking and do not boil

  • Add in the spinach to wilt and turn off the heat

  • Drain the pasta and add the paste into the sauce and stir

  • Serve into bowls

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