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Spaghetti with Golden Beets and Thai Peanut Sauce

Spaghetti with Golden Beets and Thai Peanut Sauce
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Spaghetti with Golden Beets and Thai Peanut Sauce

Spaghetti with Golden Beets and Thai Peanut Sauce

This spaghetti with golden beets and thai peanut sauce is just the dish to spice up your spaghetti needs! It doesn't take much to make and the outcome is out of this world!

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

 ½ lb Colavita Spaghetti
 2 tbsp Colavita Olive Oil
 2 medium golden beets, spiralized or sliced into small strips using a vegetable peeler
 1 carrot, spiralized or sliced into small strips using a vegetable peeler
 1 cup shelled edamame, cooked
 ½ tsp kosher or sea salt
For the Peanut Sauce:
  cup natural peanut butter (smooth or chunky)
 1 tbsp soy sauce
 1 tbsp rice wine vinegar
 2 tsp sesame oil
 1 tbsp fresh ginger, grated
 2 tbsp reserved pasta water
 2 Colavita Hot Chili Peppers, minced
 2 tbsp fresh lime juice
 2 cloves garlic, crushed
Garnish:
 Fresh cilantro, chopped
 ½ cup roasted peanuts, coarsely chopped
 2 tbsp sesame seeds
 3 sliced green onions

Directions

1

Bring a large pot of water to a boil. Salt it generously and add the pasta. Cook the spaghetti according to the instructions on the package.

2

Drain the pasta in a colander, reserving 1 cup of the pasta water.

3

Drizzle the pasta with 1 tbsp of Colavita olive oil to prevent sticking.

4

Peel beets and carrots and use spiralizer to make into noodles. Squeeze one lime into a large bowl of water and add the spiralized vegetable. Let sit for five minutes (this will prevent browning).

5

To make the sauce, add the peanut butter, soy sauce, sesame oil, rice wine vinegar, ginger and 2 tbsp reserved pasta water to a small bowl and whisk to combine. Feel free to add more pasta water if the mixture seems to thick.

6

Take noodles out of bowl and pat dry in a kitchen towel.

7

In a large skillet, heat Colavita olive oil over medium heat. Add the garlic and Colavita chili peppers and sauté until tender and fragrant, about 5 minutes.

8

Add spiralized veggies, tossing to coat, and cook for 6-8 minutes, until just tender. Add the cooked edamame to the pan.

9

Reduce the heat to low and add the cooked spaghetti.

10

Pour in the sauce, tossing to coat all the vegetables and pasta. If the mixture seems dry, add some pasta water.

11

Remove from the heat and portion into bowls.

12

Top each bowl cilantro, crushed peanuts, sesame seeds and/or sliced green onions.

13

Serve.

Ingredients

 ½ lb Colavita Spaghetti
 2 tbsp Colavita Olive Oil
 2 medium golden beets, spiralized or sliced into small strips using a vegetable peeler
 1 carrot, spiralized or sliced into small strips using a vegetable peeler
 1 cup shelled edamame, cooked
 ½ tsp kosher or sea salt
For the Peanut Sauce:
  cup natural peanut butter (smooth or chunky)
 1 tbsp soy sauce
 1 tbsp rice wine vinegar
 2 tsp sesame oil
 1 tbsp fresh ginger, grated
 2 tbsp reserved pasta water
 2 Colavita Hot Chili Peppers, minced
 2 tbsp fresh lime juice
 2 cloves garlic, crushed
Garnish:
 Fresh cilantro, chopped
 ½ cup roasted peanuts, coarsely chopped
 2 tbsp sesame seeds
 3 sliced green onions

Directions

1

Bring a large pot of water to a boil. Salt it generously and add the pasta. Cook the spaghetti according to the instructions on the package.

2

Drain the pasta in a colander, reserving 1 cup of the pasta water.

3

Drizzle the pasta with 1 tbsp of Colavita olive oil to prevent sticking.

4

Peel beets and carrots and use spiralizer to make into noodles. Squeeze one lime into a large bowl of water and add the spiralized vegetable. Let sit for five minutes (this will prevent browning).

5

To make the sauce, add the peanut butter, soy sauce, sesame oil, rice wine vinegar, ginger and 2 tbsp reserved pasta water to a small bowl and whisk to combine. Feel free to add more pasta water if the mixture seems to thick.

6

Take noodles out of bowl and pat dry in a kitchen towel.

7

In a large skillet, heat Colavita olive oil over medium heat. Add the garlic and Colavita chili peppers and sauté until tender and fragrant, about 5 minutes.

8

Add spiralized veggies, tossing to coat, and cook for 6-8 minutes, until just tender. Add the cooked edamame to the pan.

9

Reduce the heat to low and add the cooked spaghetti.

10

Pour in the sauce, tossing to coat all the vegetables and pasta. If the mixture seems dry, add some pasta water.

11

Remove from the heat and portion into bowls.

12

Top each bowl cilantro, crushed peanuts, sesame seeds and/or sliced green onions.

13

Serve.

Spaghetti with Golden Beets and Thai Peanut Sauce

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