One Pot Thai Pasta
Thai pasta is made by tossing whole wheat spaghetti and colorful veggies in a flavorful Thai peanut sauce. It's a satisfying vegetarian dinner that's on the table in under 30 minutes!
Servings: 6 servings
Calories: 310kcal
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