This article was published on November 29, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
This recipe is definitely more on the summer side of dishes, but it’s also a great option for a school lunch that’s flavourful, quick, and filling. Plus, it should be eaten cold, so no need to locate a microwave before consuming. There are many variations of this dish, so don’t feel chained to following this recipe exactly. This pasta can stay in a covered container in the fridge for up to five days.Â
Ingredients:
- 284 g (10 oz) spaghetti
- 1 red bell pepper, diced
- 1 English cucumber, diced
- Half of a red onion, diced
- 1 large carrot, diced
- 65 ml (1/4 cup) peanut butter
- 57.5 ml (1/4 cup) lime juice
- 48 ml (3 tbsp) soy sauce
- 29 ml (2 tbsp) rice vinegar
- 21 ml (1 tbsp) honey or maple syrup
- 14 ml (1 tbsp) sesame oil
- Optional garnishes: chopped peanuts, crushed red pepper flakes, cilantro, and green onion
Method:
- Cook the pasta according to package instructions. While the pasta is cooking, chop vegetables and place in a large bowl. Add in cooked pasta with chopped vegetables.
- In a small bowl, whisk together the peanut butter and the rest of the wet ingredients to make the sauce.Â
- Pour sauce over the pasta and veggies. Toss until everything is evenly coated. Season with salt and pepper to your liking and garnish with your chosen toppings.Â
Image: Carissa Wiens
