Peanut Butter Spaghetti
Mains | 09.09.2015
INGREDIENTS: (Serves 1)
40G Whole wheat Spaghetti
1 Small Courgette
¼ Head of Broccoli
Handful Frozen Peas
1tbsp Peanut Butter (I used Pip and Nut)
1/2tbsp Soy Sauce
1 Garlic Clove
1 Spring Onion
½ Fresh Red Chilli
Bring a sauce pan of water to the boil and add the whole grain pasta.
Meanwhile spralize the courgette and cut the broccoli into bite size florets (I also finely slice the stalk as it is pack with goodness).
After the pasta has been boiling for 4 mins add the broccoli.
After another 4mins add the courgette and peas to the water, cook until pasta is al dente; about 1-2minutes more.
Strain the pasta and vegetable mix and return to the saucepan.
In a small bowl mix together the peanut butter, soy, honey, lemon juice and crushed garlic. Then spoon this mix into the sauce pan and stir into the pasta until evenly combined.
Swirl the pasta around and place on your serving place. Finley slice the spring onion and chilli and sprinkle over the top…enjoy!
Calories = 321kcal
Protein = 16.1g
Fat = 9.4g (Saturated fat = 1.5g)
Carbohydrates = 41.6g (Sugars = 13g)
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