Before sharing this recipe I wanted to let you know that I’ve started a photography slide of some of my favourite pictures I’ve taken! You can find them on my experiencing nature page on the blog!
Now moving on to the recipe, I’ve recently done a lot of recipe testing and coming up with ideas for future recipes so I’m excited to share them with you soon! This recipe is one that I’ve been making for a couple of years now and I don’t know how I haven’t shared it with you yet. This is a meal that’s pretty high in protein and can be made in 10 minutes (perfect for school lunches if you swap the peanut butter with sunflower butter).
I used to make this pasta about once every few weeks but recently I’ve been eating a lot of salads, because I love the endless combinations that you can make. I was reminded of this pasta a couple of months ago when I went to a restaurant and I had tofu with peanut butter sauce and I’ve been making this ever since.
For this recipe I used chickpea pasta, although this isn’t necessary I just like the taste of it better. I used to eat whole wheat pasta (courtesy of my mom), but recently she’s made the switch to white pasta. I think growing up only eating whole wheat everything sort of ruined white pasta, bread, and products for me because I can’t stand the taste and texture of white pasta. So I made the switch to bean pasta!
I love bean based pasta, it’s a more nutritious and healthy alternative to wheat pasta. The reason I love bean pasta is because it’s gluten free, organic, non-GMO, vegan, kosher, and there are not preservatives. There are also one or two ingredients in most bean pastas, the one I normally use has chickpea flour and red lentil flour. Not only does one serving have over 20g of protein, it also is an excellent source of fibre, iron, and magnesium.
Looking back that was a pretty long spiel about pasta but it’s finally over and here’s the recipe! I hope you enjoy!
Pasta and Toppings:
- 227 g of chickpea pasta (can also be substituted for normal pasta)
- 1/2 cup of peanuts
- 1/2 cucumber
- 1/2 cup of peanut butter
- 1 tsp of grated ginger
- 1/2 tsp of grated garlic
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- a touch of lime juice
- 1/2 tsp of red chili paste (optional)
- Add as much water as you’d like to reach your desired consistency
- Preheat your oven to 400F, when ready place peanuts on a baking sheet and roast for 2-4 minutes.
- While the peanuts are roasting fill up a pot with water place it one medium heat, wait for it to boil.
- Pour the pasta into the boiling water. If you are using chickpea pasta just note that it generally takes a little more time to cook than regular pasta but only by a couple of minutes. Also when testing the pasta nearing the end of the cooking time please note that chickpea pasta is a natural stiffer than normal pasta because it’s more dense, but it is fine to eat after 10ish minutes.
- While the pasta is boiling make the sauce. Combine all of your ingredients together in a jar and shake until well combined, you can also use a blender to speed up the process. Add water to the sauce until you reach your desired consistency, I added around a 1/4 of a cup.
- Seed and slice you cucumbers thinly (length-wise)
- After the pasta is finished cooking drain and place into a bowl. Add as much sauce as you’d like until the pasta is fully coated. Add cucumbers and roasted peanuts as a garnish and enjoy!