Less Noise, More Green: Quick and Frugal Meals: Peanut Butter and Pea Pasta Sauce

Thursday, December 19, 2013

Quick and Frugal Meals: Peanut Butter and Pea Pasta Sauce

With only a few days left before Christmas Day, it is whirlwind of activity here at home. Finding the time to shop, wrap, clean, cook holiday food, write cards, attend parties, etc., on top of all the usual running around with school activities and general life chores, is certainly challenging! What I don't have time for this week is complicated food. 

Peanut butter is a cheap and tasty protein that sits on my pantry shelf waiting to be more than just a sandwich filling. Peanut butter was not popular in the UK when I was growing up and it took me a while to warm up to a peanut butter and jelly sandwich. Add it to a sauce, however, and it transforms into something magical. 


I have several different peanut butter based sauces that I use. Peanut butter pairs well with soy sauce or with apple juice (I have a wonderful recipe for African Ground Nut Stew that uses both apple and tomato juices), but this is the recipe that I turn to when supper needed to be on the table ten minutes ago! 

This recipe makes a thick sauce, which is why I pair it with peas, because not only are they nutritious, but they hold their shape well. I have made this dish with broccoli, but if you try it, use fresh broccoli, not frozen, because the frozen just falls apart. If you find the sauce too thick, add more juice or cut back on the peanut butter.


Peanut Butter and Pea Pasta Sauce

1/2 red onion, finely chopped
2 Tsp. oil
1 Tbsp. curry powder
1 cup tomato juice
4 Tbsp. creamy peanut butter
1 Tbsp. lemon juice
1 cup frozen peas

Pasta for four people
Crushed peanuts and parmesan cheese.

Cook the pasta and boil the peas until tender. Drain and set aside. Saute the onion in the oil until soft. Add the curry powder and cook another minute. Add the tomato juice, peanut butter and lemon juice and stir to combine. Add the peas and heat through.

Combine with the pasta and gently toss. Serve immediately with crushed peanuts and parmesan cheese.

Twenty minutes from start to finish.

Do you use nut butters in your cooking and if so, how?

See you in the kitchen (will I every get out of here?)


1 comment:

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