Peanut Pasta Sauce

As I have mentioned before, Allan would eat pasta until the cows come home, and as I am really not all that keen on tomato pasta sauce it means I am always looking for a quick, vegetarian, non-tomato based pasta sauce.

This is one of my favourites.

I love satay sauce, and this is a pasta sauce version.  It is very simple and takes as long to prepare as it does to cook the pasta.  Perfect.

I did make some substitutions.  I didn’t have a green pepper but I did have half of a red pepper looking lonely in a container at the back of the fridge.  I didn’t have any tomatoes, so I used a small tin of chopped tomatoes instead.

And I added a dash of dried chilli peppers.

Peanut Pasta Sauce

Peanut Butter Pasta

• 1/2 cup chopped onion
• 1/2 cup green pepper — slivered
• 1 tablespoon oil
• 1/2 cup warm water
• 4 tablespoons peanut butter
• 2 diced tomatoes (I used a can of tomatoes in place of the tomatoes and juice)
• 1 1/2 cups tomato juice
• 1/2 teaspoon oregano
• peanuts — coarsely chopped

While pasta cooks, sauté onion and pepper in oil for about 5 minutes until wilted.

Stir water gradually into peanut butter until smooth and add to pan with tomatoes, tomato juice, and oregano.

Bring to a boil, stirring occasionally to make a smooth sauce.

Spoon hot sauce over pasta and top with chopped peanuts.