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Perfect Peanut Pasta in White Bowl on White Background

Perfect Peanut Pasta

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This is an easy recipe for getting a filling and flavorful vegetarian meal on the table fast. Substitute rice or buckwheat pasta if you want to avoid the wheat. 
Course Main Course
Dish Type pasta
Cooking Style Easy, fast, Vegetarian
Diet and Health gluten-free, healthy-ish
Ingredient pasta, peanut butter
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • 1/2 lb whole wheat pasta or spaghetti reserve ¼ cup of pasta cooking water
  • 1 tsp kosher salt optional
  • 1/4 cup creamy peanut butter
  • 2 tbsp honey
  • 1 1/2 tbsp white vinegar
  • 2 1/2 tbsp reduced-sodium soy sauce
  • 1 tsp dark sesame oil
  • 1 tsp finely minced ginger
  • 2 garlic cloves finely minced
  • 3/4 tsp red-pepper flakes
  • 12 oz cooked boneless, skinless chicken breasts, cut into thin 1/2-inch-wide strips
  • 1 medium cucumber peeled and seeded and julienned
  • 1 red bell pepper halved and julienned
  • 1 medium carrot peeled and julienned
  • 1 tbsp and 1 teaspoon chopped peanuts unsalted (optional)
  • 2 scallions chopped (optional)


  • Bring a large pot of water to a boil, add salt.
  • Add the whole wheat pasta and cook until al dente, 8 to 10 minutes.
  • Drain pasta and reserve ¼ cup cooking water.
  • Briefly rinse pasta under warm running water. Set aside.
  • In medium bowl whisk peanut butter, reserved pasta cooking water, vinegar, honey, soy sauce, sesame seed oil, ginger, garlic and red pepper flakes until smooth and creamy.
  • Pour over warm pasta and toss the pasta with chicken, cucumber, red bell pepper.
  • Sprinkle each serving with scallions and 1 tsp. chopped peanuts.
  • Serve warm or cold.