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🍝 Colorful Pasta with Crunchy Vegetables

370 kcal · 40 min · 4 servings

Ingredients

• 250 g Linguine
• 1 red bell pepper(s)
• 0.5 zucchini
• 5 leaves red cabbage
• 1 carrot(s)
• 1 tbsp peanut butter
• 1.5 tbsp soy sauce
• 2 tsp agave syrup (or honey)
• 0.25 tsp cayenne pepper (or hot paprika powder)
• 1 clove(s) of garlic
• some coconut oil
• some sesame seeds

Instructions

1. 1. Wash the vegetables thoroughly and cut them into thin strips, or use a vegetable peeler to create ribbons. Meanwhile, cook the pasta in salted water according to the package instructions.
2. 2. Add the peanut butter, soy sauce, honey (or agave syrup), and cayenne pepper to a small bowl. Grate the garlic directly into it or press it. Stir everything vigorously until a creamy sauce forms.
3. 3. Heat the coconut oil in a large pan and sauté the vegetables in it. Use this time to lightly toast the sesame seeds in a separate small pan until they are fragrant.
4. 4. Drain the pasta and add it to the pan with the vegetables and the peanut sauce. Toss everything well, plate the dish, and sprinkle the toasted sesame seeds on top.
5. 5. Enjoy your delicious pasta with the colorful vegetables – almost like a rainbow on your plate. The creamy peanut sauce perfectly rounds off the dish and is a great alternative to well-known Satay dishes.

Nutrition per serving

• kcal: 370
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 56 g