I prepared this cheerful dish a few weeks back for the family, the toddler enjoyed it quite a bit. The color is what I liked, it felt very inviting.
Carrot and Peanut Noodles
- 1 Tbsp olive oil
- 1 medium sweet onion, peeled and chopped
- 1 pound carrots, peeled and sliced
- 3 cloves garlic, chopped
- 1 Tbsp fresh ginger, grated
- 2 Tbsp lower sodium soy sauce
- 1 heaping Tbsp natural chunky peanut butter
- 2 Tbsp warm water
- 1 pound pasta, any desired shape
- Raw sesame seed for topping
Heat a large skillet over medium. Add oil, onion and carrots, sauté for a few minutes, add in garlic and ginger, cover tightly and cook for 15 minutes, shaking pan periodically and stirring. Take off heat and let cool for a few minutes.
Meanwhile, bring a large pot of salted water to boil, add pasta and cook as directed. Reserve 1 cup pasta water, drain pasta.
While pasta is cooking, purée carrot mixture in a food processor with soy sauce, peanut butter and 2 Tbsp warm water.
Toss hot pasta with sauce, add in reserved pasta cooking water, as needed, till smooth and coating.
Serve with sesame seeds sprinkled on top.
PS: On Monday will be another book giveaway coming! If you love cooking, especially vegan, be sure to pop by to enter!