Pasta and Veggies with Peanut Sauce

This was a recipe I created while trying to find an imaginative way to use leftover spaghetti and a variety of leftover cruciferous vegetables.  It has quickly become one of my daughter’s favorite recipes and one I could eat over and over and over again.  The recipe is very forgiving and can be used with most any combination of leftover pastas and veggies.  Our favorite combinations are spaghetti and cabbage, broccoli and cauliflower.

Ingredients:

• Approximately 6 cups of cooked pasta
• Approximately 3-4 cups of leftover vegetables
• 2 C almond, soy or rice milk
• ¼ C natural peanut or almond butter
• 1 T brown sugar
• 2-3 cloves garlic, minced
• 2-3 T soy sauce
• ¼ C cornstarch

Directions:

1. Dissolve cornstarch in milk completely.
2. Mix all ingredients except pasta and vegetables.
3. Heat sauce over a medium heat in a large pan, stirring constantly until the sauce starts to thicken.
4. Add in the pasta and vegetables.
5. Mix  and heat thoroughly.
6. Serve immediately.

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