Simple Peanut Butter Pasta

I have been a huge fan of peanut butter pasta ever since I first tried it. I have used many different variations, and usually it just happens to be whatever ingredients sound like a good fit and are in the house. : ) Here is a version of a quick and simple vegan meal.

2 packages of Nasoya noodles
4 tablespoons of peanut butter
1 tablespoon of Earth Balance buttery stick
1 tablespoon Bragg's liquid aminos
2 tablespoons of nutritional yeast flakes

Drain and rinse the Nasoya noodles. I usually rinse them for at least a minute under hot water while they are in a colander. Heat the Earth balance and peanut butter on medium heat until melted. Add in the noodles and aminos. Cook on medium heat for another 3 minutes and then add the yeast flakes. Cook for about 2 more minutes while mixing occasionally and then enjoy! Feel free to change or add ingredients according to taste. We would usually put a lot of hot sauce in also but there wasn't any in the house. Also, Whole Foods has a delicious peanut sauce that is a great addition.

The way that I originally made peanut butter pasta many years ago was even simpler. It just included pasta, peanut butter and soy sauce. The way that we currently make it is probably much healthier because it has less sodium. (We used a LOT of soy sauce back in the day.)

The current recipe is for two dinners.

Nutritional Yeast Flake and Avocado Sauce

Ingredients

1 avocado

¼ cup nutritional yeast flakes

2 tablespoons maple barbeque sauce

1 teaspoons hot sauce

1 teaspoons liquid aminos

½ cup water

1.     Slice avocado in half, remove seed and cube the fruit of the avocado.

2.     Add all ingredients to a food processor (if your avocado is ripe enough like ours was you could just use a blender bottle that you would normally make a protein shake in). Blend or shake your mixture until you have a smooth consistency and enjoy.