One Pot Thai Peanut Veggie Pasta
One Pot Thai Peanut Veggie Pasta is whole wheat spaghetti and plenty of veggies in a flavorful Thai peanut sauce. It's on the table in under 30 minutes!
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
- 3 1/2 cups low sodium vegetable broth
- 8 ounces whole wheat spaghetti
- 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.
- 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 stir as it softens. 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!
Video
Notes
- Veggies may be prepped in advance to make this meal go even faster!
- Add tofu or chicken to add more protein to this meal.
Nutrition
Serving: 1g, Calories: 342kcal, Carbohydrates: 38g, Protein: 15g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Sodium: 917mg, Fiber: 6g, Sugar: 7g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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