Vegan Recipes - Entrees

Crunchy Cucumber Pasta with and Spicy Peanut Sauce

Using whole wheat pasta adds to the nutritional value of this refreshing and colorful dish. Serve it with a rich, vegetable bean soup for a complete meal.

Directions:

3/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1 cup hot water
20 ounces whole wheat pasta
2 cucumbers, peeled, seeded and cut diagonally into 1/8-inch slices
1 cup thinly sliced scallions
1 cup red peppers, thinly sliced and 1 inch in length
salt and pepper to taste

In a blender combine the peanut butter, soy sauce, lemon juice, garlic, red pepper flakes, sugar and hot water until smooth. In a pot of boiling salted water, boil the pasta until just tender; transfer to colander and rinse briefly under cold water. Drain the pasta noodles well.

In a large bowl toss the noodles with the peanut sauce, cucumbers, scallions, and red peppers. Add salt and pepper to taste. Serve at room temperature.

Makes 8 servings

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