Yield: 8 Servings
|12 ounces||Spiral pasta -- uncooked|
|⅔ cup||Peanut butter -- natural water|
|4 tablespoons||Soy sauce|
|2 tablespoons||Vinegar -- mild|
|1 \N||Scallion -- coarsely|
|1 tablespoon||Rice syrup|
|½ teaspoon||Chili powder|
|1½ cup||Peas, green, frozen --|
Cook pasta in boiling water according to package directions. Meanwhile, combine all remaining ingredients except peas in a food processor or blender and process until smooth.
When pasta is done, drain well and transfer to a large serving bowl. Add peas and sauce; stir to combine thoroughly. Serve warm. Serves 8.
Helpful Hint: The sauce thickens as it stands. Mix in more water if it sits too long before serving, or before serving leftovers the following day.
Per serving: 224 cal; 9 g prot; 11 g fat; 22 g carb; 0 chol; 259 mg sod; 4 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By :
From: Date: 05/28 File