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Gallery Whole-Wheat Spaghetti with Vegetables and Peanut Sauce Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 8 ounces whole-wheat spaghetti Coarse salt and ground pepper 4 ounces snow peas, tough strings removed 3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes 3 tablespoons smooth peanut butter 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons light-brown sugar

Gallery Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

Recipe Summary prep: 15 mins total: 20 mins Servings: 4

Recipe Summary

prep: 15 mins total: 20 mins

Servings: 4

prep: 15 mins

total: 20 mins

prep:

15 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • 8 ounces whole-wheat spaghetti Coarse salt and ground pepper 4 ounces snow peas, tough strings removed 3 medium carrots, halved, and shaved with a vegetable peeler 1 container (14 ounces) firm tofu, drained and cut into 1-inch cubes 3 tablespoons smooth peanut butter 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons light-brown sugar

Directions

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add snow peas, carrots, and tofu to pot; immediately drain pasta mixture, and set aside.

In pasta pot, stir together peanut butter, soy sauce, vinegar, and sugar. Add reserved pasta mixture; toss gently, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season as desired with salt and pepper. Serve.

Reviews (12)

 Add Rating & Review     74 Ratings   5 star values:        10    4 star values:        18    3 star values:        28    2 star values:        14    1 star values:        4

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Reviews (12)

Add Rating & Review     74 Ratings   5 star values:        10    4 star values:        18    3 star values:        28    2 star values:        14    1 star values:        4

Add Rating & Review

74 Ratings 5 star values: 10 4 star values: 18 3 star values: 28 2 star values: 14 1 star values: 4

74 Ratings 5 star values: 10 4 star values: 18 3 star values: 28 2 star values: 14 1 star values: 4

74 Ratings 5 star values: 10 4 star values: 18 3 star values: 28 2 star values: 14 1 star values: 4

  • 5 star values: 10 4 star values: 18 3 star values: 28 2 star values: 14 1 star values: 4

    Martha Stewart Member     Rating: 3 stars       11/23/2012   Easy to make. I don't really like the peanut sauce though. It tastes okay but it's not amazing, so I'll stick to the one I already know and love. You may want to 1.5 or double the sauce as we did.  

Martha Stewart Member     Rating: 5 stars       10/21/2011   So easy and delish! I have tried other peanut sauces but this is my fave. Enjoy!  

Martha Stewart Member     Rating: Unrated       07/13/2011   Fast, easy. I subbed peas for the snow peas and chicken for the tofu. Yummy. Will make again.  

Martha Stewart Member     Rating: Unrated       05/27/2011   quick and tasty! will make this one again. since i didn't have pasta I used rice instead. I boiled some water and blanched the veggies.  

Martha Stewart Member     Rating: Unrated       08/12/2010   Super! Not a big tofu fan but mung bean sprouts, julienned scallions, cooked shrimp are good and arugula or baby spinach can be added in step two-the heat is enoug to wilt them. I added just a bit of thai hot/sweet sauce too.  

Martha Stewart Member     Rating: Unrated       07/30/2010   Do you use seasoned or unseasoned rice vinegar?  

Martha Stewart Member     Rating: Unrated       04/14/2010   This is a very nice recipe/  

Martha Stewart Member     Rating: Unrated       04/11/2010   I was looking for something with a few ingredients and this was great. I didn't have snow peas or carrots, so I substituted broccoli and green beans (don't cook the broccoli too long though). I also used fuscilli pasta and I briefly browned the tofu in a bit of cannola oil (burns at higher temperature) first, as I prefer a little crispy. I'd also be inclined to maybe use just a couple of tablespoons of peanut butter next time as it's very rich . . . but VERY delicious and VERY easy!!  

Martha Stewart Member     Rating: Unrated       09/19/2008   This is absolutely delicious! Don't add any more peanut butter than it lists though- it's overwhelming if you do.  

Martha Stewart Member     Rating: Unrated       09/12/2008   I used stir fry chicken instead of tofu and added bell peppers. Guests were impressed.  

Martha Stewart Member     Rating: Unrated       09/05/2008   Please list nutrition information for these recipes. It would be a great help.

    Martha Stewart Member

    Rating: 3 stars 11/23/2012

Easy to make. I don’t really like the peanut sauce though. It tastes okay but it’s not amazing, so I’ll stick to the one I already know and love. You may want to 1.5 or double the sauce as we did.

Rating: 3 stars

Rating: 5 stars 10/21/2011

So easy and delish! I have tried other peanut sauces but this is my fave. Enjoy!

Rating: 5 stars

Rating: Unrated 07/13/2011

Fast, easy. I subbed peas for the snow peas and chicken for the tofu. Yummy. Will make again.

Rating: Unrated

Rating: Unrated 05/27/2011

quick and tasty! will make this one again. since i didn’t have pasta I used rice instead. I boiled some water and blanched the veggies.

Rating: Unrated 08/12/2010

Super! Not a big tofu fan but mung bean sprouts, julienned scallions, cooked shrimp are good and arugula or baby spinach can be added in step two-the heat is enoug to wilt them. I added just a bit of thai hot/sweet sauce too.

Rating: Unrated 07/30/2010

Do you use seasoned or unseasoned rice vinegar?

Rating: Unrated 04/14/2010

This is a very nice recipe/

Rating: Unrated 04/11/2010

I was looking for something with a few ingredients and this was great. I didn’t have snow peas or carrots, so I substituted broccoli and green beans (don’t cook the broccoli too long though). I also used fuscilli pasta and I briefly browned the tofu in a bit of cannola oil (burns at higher temperature) first, as I prefer a little crispy. I’d also be inclined to maybe use just a couple of tablespoons of peanut butter next time as it’s very rich . . . but VERY delicious and VERY easy!!

Rating: Unrated 09/19/2008

This is absolutely delicious! Don’t add any more peanut butter than it lists though- it’s overwhelming if you do.

Rating: Unrated 09/12/2008

I used stir fry chicken instead of tofu and added bell peppers. Guests were impressed.

Rating: Unrated 09/05/2008

Please list nutrition information for these recipes. It would be a great help.

All Reviews for Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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