Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
Normally I stay far away from pasta’s, for some reason they are not my thing. Usually my boyfriend makes pasta and I don’t, not sure why exactly, but my boyfriend can make delicious pasta and I don’t like making pasta. Well the recipe I am sharing with you today is my exception. It’s like a mix of the asian Gado Gado dish (vegetables with peanut sauce) and pasta, and it’s delicious. I also really like the one pot method this recipe uses, it’s so handy to cook the pasta in the same pan as the sauce. This recipe is based on the recipe from Apron String.
If you love peanut butter as much as I do, you have to try this out!
- Spaghetti- 300 gram/ 12 ounces
- Red Bell Pepper – 3
- Onion – 1
- Garlic – 4 gloves
- Carrot (optional) – a few big carrots or about 10 smaller ones
- Ginger root – 2 inches sliced into small pieces
- Vegetable Broth – 1 liter/ 4 cups
- Soy Sauce – 2 tablespoons
- Peanut Butter – 100 gram / 4 tablespoons
- Peanuts – 75 gram / 1/2 cup (optional)
This recipe feeds about 4-5 people. I like to bake some tofu and serve it with the sauce.
- Slice and dice all the vegetables and the garlic. Remove the outer layer from the ginger root with a grater and then slice and dice it in small pieces
- Throw the olive oil, onion, garlic and ginger in a large pan/pot. Bake until the onion is translucent.
- Add the other vegetables and bake for around 5 minutes
- Then add the soy sauce, vegetable broth and peanut butter and stir well.
- Now it’s time to add the spaghetti, break it into pieces above the pan and stir through. Cook for 10 minutes.
- Add the peanuts on top (optional) and your peanut pasta is ready to get eaten!
Bake the onion, garlic and ginger
Bake the vegetables
My kitchen scale, which I use to measure the pasta
Add the 4 tablespoons peanut butter
Break the pasta in small pieces and throw it in the pan
Boil the pasta
Close up of the peanut pasta
- Chicken Peanut Pasta. As I am a vegetarian most of my recipes are without meat, but you can add some chicken to meaten it up ;).
- Vary with vegetables. My preference goes to red bell pepper in most dishes, but why not try varying with different vegetables or throw in whatever vegetables you have at the moment.
- Tofu peanut pasta. I like to bake some tofu (approximately bake for 20 minutes) and add that on my board once the sauce is done.
- Salty Peanut Pasta. If you like your dishes salty, you can use salted peanuts for topping or add in some more soy sauce.
- Add Lime. The original recipe from Apron String added the juice of two limes, but I removed that as I don’t think I like it very much with lime.