| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish, Pasta |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Pkg. spaghetti or linquine |
| 1/4 |
c |
Peanut butter |
| 1/4 |
c |
Tahini |
| 1/4 |
c |
Rice or cider vinegar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Orange juice |
| 1/4 |
ts |
Hot pepper sauce (optional) |
| 1/8 |
c |
Apple juice (optional) |
INSTRUCTIONS
Cook pasta according to package directions. Drain well.
Combine all remaining ingredients except apple juice in a blender. Puree
at high speed in blender until creamy and smooth, at least one minute.
Adjust seasonings. If mixture is too thick, add apple juice.
Pour sauce over pasta. Serves 6.
Variations:
Add 1 T juice from grated ginger root or 1 T or more minced garlic.
Substitute lemon or lime juice for the orange juice.
Substitute almond butter for the peanut butter.
Pour sauce over grains, baked yams or broiled tofu instead of pasta. It's
also good on steamed vegetables.
Per serving: 388 cal.; 16 g prot.; 12 g. fat; 59 g carb.; 0 chol.; 741 mg
sod.; 3 g fiber
42 cents per serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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