Peanut butter spirals

Yield: 8 Servings

Measure Ingredient
12 ounces Spiral pasta -- uncooked
⅔ cup Peanut butter -- natural water
4 tablespoons Soy sauce
2 tablespoons Vinegar -- mild
1 Scallion -- coarsely
Chopped
1 tablespoon Rice syrup
½ teaspoon Ginger
½ teaspoon Chili powder
1½ cup Peas, green, frozen --
Thawed

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

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