TGIF!! Vegan Pasta With Spicy Peanut Sauce is the ultimate Friyay recipe. Everyone needs a little spice in their life, so let me present to you the yummiest spicy peanut sauce with the perfect amount of heat. Personally, I adore hot sauce, and I always look at the ingredient list on the bottles because some of them have questionable ingredients. When I discovered Melinda’s, my spicy little soul couldn’t have been happier because the sauces are AWESOME. No lie, the Original Red Savina Pepper Sauce is the best hot sauce I’ve ever cooked with because it tastes real. Melinda’s comes in different heat levels and varieties, so I was happy to find a heat level that’s right for me. I’m looking at you, Original Red Savina Pepper Sauce! A little bit of this deliciousness goes a long way for me.
If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers. The recipe yields a pretty large serving and my mom, dad, and fiancé cleaned their plates. Next thing I knew, there was nothing left in the pan (insert tears streaming down face emoji).
Bok choy, portobello grill caps, and broccoli pair very nicely with the spicy peanut sauce but other veggies would work just as well! The sauce is versatile and it would truly taste amazing on a piece of toast. New avocado toast breakfast recipe? YES.
Thank you Melinda’s for sponsoring this post and showing us what real hot sauce should taste like!
- 8 oz noodles of choice (I used a quinoa corn blend)
- 6 oz Portobello grill caps (two huge portobello mushrooms sliced)
- 1 head broccoli (cut into small florets)
- 1 bunch bok choy (cut into small strips)
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- Sauce Ingredients
- 1/3 cup peanut butter (smooth kind)
- 4 tbsp coconut aminos
- 4 tbsp filtered water
- 1 glove minced garlic
- 1.5 tsp Original Red Savina Pepper Sauce or however much you want!
- Cook pasta according to package directions.
- In a large pan, sauté the vegetables in extra virgin olive oil for about five minutes.
- Then, add 1/2 cup water and cook veggies for another 7 minutes (total of about 12 minutes). Stir fairly often.
- For the sauce, whisk all ingredients together in a bowl until a smooth and creamy consistency forms.
- Combine the pasta, vegetables, and sauce & enjoy!!
- Serves 5-8 depending on whether it's a main or side dish.