Description
Easy 1-pot SunButter Pasta with legume pasta and garden vegetables in a creamy SunButter-based sauce. Perfect to make for easy weeknight dinners!
Ingredients
SunButter Sauce
- ¼ cup No-Sugar-Added SunButter
- 1 TBSP Tamari Lite
- 1 TBSP lime juice
- 1/2 TBSP chili garlic sauce
- ¼ cup filtered water + more as needed to thin
Pasta
- 1 box legume-based pasta
- 1 tsp avocado oil
- 1 zucchini, diced
- 3–4 medium carrots, peeled and diced
- 1 cup red cabbage, sliced
- 1 red bell pepper, diced
- 1 TBSP Tamari Lite
For serving
- Sesame seeds
- Sriracha
- fresh cilantro, chopped
Instructions
- Mix up the SunButter Sauce by adding all ingredients to a mixing bowl and whisking vigorously with a fork until it’s well-combined and creamy. Set aside.
- Boil the pasta according to the package instructions. Drain the pasta and set it aside.
- Rinse the pot and place it back on the burner over medium heat with the avocado oil. Add the vegetables, cover, and steam for ~10 minutes, stirring occasionally, until the vegetables are fork tender. In the last few minutes, add in the Tamari Lite.
- Add back in the drained pasta and the SunButter sauce. Mix everything well with a spatula to completely coat the pasta and vegetables in the sauce. If it’s too dry, add a splash of water. Heat the pasta and sauce for 1-2 minute, then serve warm with sesame seeds, sriracha, and cilantro.
- Store any leftovers in the refrigerator for 5 days and reheat pasta in the microwave before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free