Thai-Inspired Pasta Toss

Mains | 30 Minutes or Less | Pasta & Grains, Vegetables

SERVES 4 - START TO FINISH: 20 minutes
Recipe Scoop Thai-Inspired Pasta Toss

Cooking Notes

We tested this recipe using sesame seeds from the McCormick’s Gourmet Spices line.

Remember to wear rubber gloves when chopping jalapeno or else don’t touch your eyes for 24 hours.

If you don’t have crunchy peanut butter, smooth peanut butter can be subbed and add about a tablespoon for finely chopped dry roasted peanuts for texture, if desired.

Thai-Inspired Pasta Toss

8 ounces angel hair pasta
I tablespoon plus 2 teaspoons vegetable oil, divided use
1 tablespoon seeded and chopped fresh jalapeno pepper*
1 cup shredded carrots
1 cup sliced mushrooms
I cup coarsely chopped yellow bell pepper
1 cup coarsely chopped red bell pepper
1 tablespoon toasted sesame seeds*
1 tablespoon black sesame seeds*
1 cup thinly sliced green onions
3 tablespoons rice wine vinegar
2 tablespoons crunchy peanut butter*
1 tablespoon water
1/2 teaspoon curry powder

Cook pasta according to package directions. Drain and set aside.

Meanwhile, in a 12-inch skillet, heat 1 tablespoon oil over medium heat. Add jalapeno, carrots, mushrooms and red and yellow bell peppers. Stir and cook until veggies are tender and mushrooms have released their liquid, about 5 minutes. Add all sesame seeds and green onions. Toss well, and remove skillet from heat.

In a small bowl, whisk together vinegar, peanut butter, water, curry powder and remaining 2 teaspoons oil. Set aside.

When pasta is done, drain well and add to skillet with veggies. Place over low heat and add reserved peanut butter sauce. Toss to mix pasta, veggies and sauce. Serve a once.

Thai-Inspired Pasta Toss

Approximate Values Per Serving: 376 calories (33% from fat), 14 g fat (2 g saturated), 0 mg cholesterol, 12 g protein, 54 g carbohydrates, 6 g dietary fiber, 70 mg sodium

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