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Parve
Easy
40 Minutes
Diets 
When I first heard about a dish that had peanut butter and pasta in the same bowl I wasn’t convinced it would be my speed. I chanced upon it later on at a new restaurant in Miami Beach. After that taste I knew this was a taste combo I would be testing out quick – so here it is! The perfect dinner for a chilly night.
2 cubes Gefen Frozen Garlic
1/2 cup smooth peanut butter, like Gefen Peanut Butter
3 tablespoons Glicks Soy Sauce
1/4 cup sugar
2 tablespoons rice vinegar or wine vinegar
1 teaspoon minced ginger (optional)
2 teaspoons Gefen Sesame Oil
1/4 cup cold water (approximately)
10 ounces pasta of your choice
1 (1-pound) bag California frozen veggie mix (cauliflower, broccoli, carrots, or similar mix)
1 cup frozen edamame beans
1 green onion, sliced thinly
1 teaspoon red pepper flakes
3 tablespoons sesame seeds
Combine all sauce ingredients in a large bowl and blend with a whisk until smooth. If sauce is too thick, thin it with a few drops of water.
Bring two large pots of water to a boil. Salt both. In one, cook the pasta until al dente. In the other, blanch the vegetables and edamame beans until colors are just brightened, about one to two minutes. Strain the vegetables and set aside.
Next, strain the pasta as well. Mix the peanut butter sauce into the pasta while it’s still hot, and then toss in the vegetables and sesame seeds and toss lightly. Sprinkle with green onions and red pepper flakes and some more sesame seeds to garnish. Serve warm or room temperature.
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