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 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.