Thai Peanut Sauce with Rombi Pasta & Peas
(Serves 8) – Vegan, Dairy-Free, Gluten-Free (Use with GF Pasta)

This sauce is the best…it has the perfect balance of sweet, heat and savory. This recipe is kid approved I received two thumbs up from each 🙂 . Every time I make this sauce it’s a hit, love the creaminess. This sauce is excellent with the pasta and peas tossed in. I also incorporated a protein (tofu), this is a complete meal. The pasta I used was Rombi, a short ribbon-type pasta hangs on well to the sauce (picture a chopped up lasagna). Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Garlic Cloves, minced
¾ Cup Peanut Butter
1 (13.5oz Can) Coconut Milk
¼ Cup Tamari Soy Sauce
3 Tbsp Rice Vinegar
¼ Cup Blue Agave Nectar
1 Tbsp Sesame Oil
Add-In:
1 (16oz Pkg) Rombi Pasta
1 (10oz Pkg) Frozen Peas
1 (14oz Pkg) Extra Firm Tofu

Directions:
-Prepare pasta according to package and drain.

-Heat Olive Oil over medium heat in a large sauté pan, add Garlic and Red Pepper flakes. Sauté for about 1-2 minutes.
-Stir in Peanut Butter, Tamari Sauce and Vinegar. Whisk together to combine and continue to heat for another 1-2 minutes.
-Whisk in Agave and slowly stir in Coconut milk. -If adding frozen peas, add then now and heat through for about 5 minutes on low. Turn off heat and finish with Sesame Oil.
-If you’re not adding Peas skip the last step and just finish with Sesame Oil.

-Toss to combine with cooked Pasta and sautéed Tofu

-I just cube up the Tofu and season with salt and pepper then sauté in Extra Virgin Olive Oil. Enjoy!