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.
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.
- 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.
Image: Carissa Wiens