Ingredients
16 oz pkg. spaghetti or linquine
1/4 cup peanut butter
1/4 cup tahini
1/4 cup rice or cider vinegar
1/4 cup soy sauce
1/4 cup orange juice
1/4 tsp hot pepper sauce (optional)
1/8 cup apple juice (optional)
Directions
Cook pasta according to package directions. Drain well.
Combine all remaining ingredients except apple juice in a blender.
Puree at high speed in blender until creamy and smooth, at least one
minute. Adjust seasonings. If mixture is too thick, add apple juice.
Pour sauce over pasta. Serves 6.
Variations:
Add 1 T juice from grated ginger root or 1 T or more minced garlic.
Substitute lemon or lime juice for the orange juice.
Substitute almond butter for the peanut butter.
Pour sauce over grains, baked yams or broiled tofu instead of pasta.
It's also good on steamed vegetables.
Per serving: 388 cal.; 16 g prot.; 12 g. fat; 59 g carb.; 0 chol.;
741 mg sod.; 3 g fiber
42 cents per serving.
Servings: 6 servings
Peanut Sauce Over Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
Written cooking instructions as an idea can be traced way back into history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these old records were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics are a few stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes prepared by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef describes how the ancient Romans were skilled in the use of many aromatic flavours, including many that are still in use today like bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as parsley and basil. These new foods and tastes prompted a torrent in manuscripts on cookery, most of which are now in academic collections. Over the next few hundred years, the rich and powerful families of Europe tried to lay on the most extravagent banquests, and consequentially chefs and their recipe collections were much in demand. However, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Peanut Sauce Over Pasta recipe.
