This pasta dish is vegan with a sauce that simply amazes me: with peanut butter. It’s the best of the best! It takes less than 30 minutes to make and is packed with nutrients, protein, and vitamins .
From the pad Thai family , it recovers Asian flavors with sesame oil and rice vinegar. The star of the sauce, the peanut , provides creaminess, flavor and an important handful of protein from the nut for a complete and well-satisfying lunch.
Now, for a version suitable for celiacs or those intolerant to guten, you can opt for gluten-free pasta and tamari sauce – a variety of soy sauce. In the case of not having peas, you can substitute broccoli or green beans. The same with sesame oil , it is optional and to taste but without a doubt it provides such a particular taste and aroma that it is irresistible.
Cook the pasta according to the instructions on the package.
Meanwhile, prepare the sauce in a bowl.
Pour in the peanut butter and warm water. Stir at first to lighten. Then add the soy sauce, rice vinegar, onion powder, dried chili and integrate the ingredients. Spice with salt and pepper. Reserve.
Continue with the peas ; in the case of using frozen, in a bowl suitable for the microwave, pour them together with ½ cup of water. Cook in the microwave for 3-5 minutes. Drain excess water.
To assemble the final dish , pour the sauce and peas over the cooked and drained pasta. Toss with tongs to combine all ingredients. Season with the lemon zest and finish with the oil and sesame seeds when serving.