We all need that recipe in our arsenal that’s not only yummy, but also can be made with items that you always have on hand. This is that for me. And now for you too.
Just got back from vacation? Empty fridge? Faced with this scenario recently, I whipped up penne with peanut sauce and viola: dinner! So easy, yummy, quick, and versatile I had to share with the OMFGstyle world.
This is the kind of recipe where there aren’t even really measurements—but I’ve given a ballpark idea for your first attempt. After you try this once, you’ll make your own adjustments and after the second time, you can make this with your eyes closed.
Ingredients:
- 2-4 heaping spoonfuls of peanut butter (natural chunky is my fave)
- 1-2 cloves chopped garlic
- several dashes soy sauce (to taste)
- 1/4-1/2 cup warm veggie broth or water (use less if using water)
- red pepper flakes (to taste)
Optional Additions/Substitutions:
- add a dash or two of rice wine vinegar
- use coconut milk instead of veggie broth/water
- add some ginger
Directions:
- add all ingredients to food processor or blender
- process or blend
Serving Suggestions:
- tossed with hot pasta for a savory dinner
- tossed with cooled pasta (run cold water over it in the colander once it’s al dente to cool) for a picnic lunch
- pour over stir-fry over rice
- use as a dipping alternative for dumplings or toaster-oven spring rolls
- spread on a wrap or bread for an asian-inspired baked tofu sandwich
Topping Suggestions:
- chopped roasted peanuts
- scallions
- cucumber
- sesame seeds
- rooster sauce
- grilled or pan-fried tofu
