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One pot thai pasta

One Pot Thai Pasta

One Pot Thai Pasta is whole wheat spaghetti and colorful veggies in a flavorful Thai peanut sauce. It's an easy vegetarian dinner that's on the table in 30 minutes!
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Ingredients

  • 1 tablespoon olive oil
  • 1/2 red onion halved and sliced into half moons
  • 16 ounces cremini mushrooms stemmed and sliced
  • 1 large carrot cut into matchsticks
  • 2 cloves garlic
  • 1 tablespoon grated fresh ginger*
  • 1 large bell pepper sliced (I used 1/2 yellow and 1/2 red)
  • 5 tablespoons reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons creamy peanut butter sub with your favorite nut butter or sun butter
  • 3 1/2 cups vegetable stock
  • 8 ounces whole wheat spaghetti sub with your favorite pasta
  • 1 lime juiced; plus more for serving
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped 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.
    1 tablespoon olive oil, 1/2 red onion, 16 ounces cremini mushrooms, 1 large carrot, 2 cloves garlic, 1 tablespoon grated fresh ginger*, 1 large bell pepper
  • Whisk together the soy sauce, vinegar, and peanut butter. Add to the skillet, followed by the broth, and stir to combine.
    5 tablespoons reduced sodium soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons creamy peanut butter, 3 1/2 cups vegetable stock
  • 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.
    8 ounces whole wheat spaghetti
  • Remove from heat and stir in the lime juice and cilantro. Serve with the chopped peanuts, extra lime, and enjoy!
    1 lime, 1/2 cup chopped cilantro, 1/2 cup chopped peanuts

Video

Notes

  • Pro tip: Prep your veggies up to a few days in advance to prepare this dish even more quickly.
  • Customize this dish with your favorite pasta and veggies.Sub the peanut butter with your favorite nut butter or sun butter.
  • Add tofu or shredded chicken for added protein.
  • Store leftover Thai pasta in the refrigerator for up to 3 days.

Nutrition

Calories: 310kcal, Carbohydrates: 42g, Protein: 14g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 525mg, Potassium: 719mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2956IU, Vitamin C: 40mg, Calcium: 63mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!