Creamy Peanut/Almond Butter Pasta

This is one of my favorite recipes, and it's a regular rotation in my house! I've made this recipe for several of my friends, and they now make it quite often as well (and refer to it as "Amber Pasta"). Peanut or almond butter (or a combination!), vegetable broth, and soy sauce combine to make a rich, creamy, protein-packed sauce, which is perfectly paired with pasta and tons and tons of veggies! This dish is a full meal in and of itself, and the recipe makes tons of leftovers to pack for lunches throughout the week.


Sauce Ingredients:

To Prepare Tofu or Tempeh:

  1. Cut tofu or tempeh into squares; place squares on a tin foil lined baking sheet
  2. Bake on 375 until browned

To Prepare Pasta and Kale:

  1. Cook the pasta according to the package directions
  2. Chop the kale and add it to the boiling pasta water when there is about 1 minute left to cook the pasta
  3. Drain

To Prepare the Vegetables:

  1. Wash and chop mushrooms, broccoli, and carrots
  2. Saute in a pan on medium heat with veggie broth

To Make the Sauce:

  1. Add the peanut/almond butter to a sauce pan with the vegetable broth
  2. Heat over low heat, stirring until well combined (add more vegetable broth if you need, to get a thick creamy sauce)
  3. Remove from heat, add soy sauce, mix well

Combine the tofu/tempeh, vegetables, and sauce in with the pasta and kale. Mix well, and enjoy!!!