Nothing satisfies more than a pasta dish! And when pasta is combined with peanut butter and coconut milk for an extra creamy finish, it results in a bomb of deliciousness. Add chunky cashews and sesame seeds to the mixture, and the tastiness goes beyond imagination!
Don’t be prepared to have anything left for later – this dish will be gone in seconds!
Fill a large pot with water and bring to a boil to cook the pasta.
Trim the scallions. Remove the dark green tops, cut into 1/4 inch-thick slices and set aside. Mince the white and light green sections.
In a small saucepan, heat the peanut oil over low heat. Add the minced scallions, peppers and the garlic, the cashews and sesame seeds and sauté for 3-5 minutes or until the scallions are golden brown, being very careful not to burn the cashews and sesame seeds. Add the peanut butter and stir until completely melted. Add the coconut milk and stir well to blend. Slowly add the water, stirring constantly until well blended. Season with salt and pepper to taste.
Just before serving, add the dark green pieces of scallion to the sauce and stir well.
Drain the pasta well and toss with the sauce. Serve immediately.
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