Recipe: Peanut Butter Pasta

PEANUT BUTTER PASTA

12 to 16 ounces pasta (any short, fun shape)
1/4 cup peanut butter
2 tablespoons warm water
2 tablespoons maple syrup, or to taste
2 tablespoons teriyaki sauce, or to taste
Pinch ground ginger
Slivered sauteed vegetables, such as broccoli florets, asparagus, thinly sliced carrot, bell pepper, scallion or red onion (optional)
Crushed peanuts and/or thinly sliced scallions (optional)

Cook the pasta according to package directions.

Meanwhile, in a bowl, whisk together the peanut butter and warm water. Add the maple syrup, teriyaki and ginger and whisk to combine. Taste and adjust the amount of maple syrup and/or teriyaki sauce accordingly. If a thinner sauce is desired, add more warm water, 1 tablespoon at a time, until the desired consistency is achieved.

Drain the pasta and return to the pot. Add the peanut sauce and toss to coat. If desired, add the saut ed vegetables and toss again and/or sprinkle with peanuts and, for the adults, scallions.

Serve warm or at room temperature.

Makes 4 servings
Source: The Vegetarian 5-Ingredient Gourmet by Nava Atlas