Spicy Peanut Pasta

July flew by too fast and I’m a little bummed it’s over, summer is going too quickly. But this summer themed recipe is not a bummer with a lighter, kicky peanut sauce and Explore Cuisine Organic Red Lentil Penne Pasta. With chopped broccoli, of course.

I always must share when chopping broccoli, it’s Miko’s favorite.

This spicy peanut pasta sauce might be your favorite with tamari, peanut butter, tahini, ginger, and garlic. But in stead of loads of oil and sugar, a carrot in blended into it for slight sweetness and better health stats.

Better Peanut Pasta Sauce

• 2 tbsp peanut butter
• 1/4 cup water
• 3 tbsp. tamari
• 2 tbsp. sriracha (more or less to taste)
• 2 tbsp. lime juice
• small carrot, rough chopped
• 1” chunk fresh garlic
• 1 clove of garlic
• 2 tbsp tahini

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Pour over a blend of cooked pasta and steamed veggies and stir in. Serve and enjoy. Makes 4 servings.

I used about 12 oz. of the pasta with about 2 cups of chopped broccoli to make 4 servings of this simple, one-pot meal.

The flavor is perfect, creamy, kicky, and savory with just the right blend of ginger an garlic.

And the leftovers are perfect for easy work lunches. Get plenty of comforting and kicky protein with this fun pasta meal!