8 oz whole wheat angel hair pasta
4 Tbsp peanut butter
1/4 cup chicken broth
1 Tbsp evaporated milk (plus more as needed to thin sauce)
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
2 garlic cloves, chopped
1 Tbsp chopped peanuts
1 cup grated carrots
1/2 cup thinly sliced scallions
Dash of cayenne pepper (optional)
Cook the pasta according to the package instructions. Meanwhile, in a blender, blend the peanut butter, broth, milk, soy sauce, garlic, vinegar, sesame oil, and cayenne until completely emulsified. When the pasta is done and drained, add the peanut sauce and toss to coat. Top with chopped peanuts, carrots, and scallions. Serve with a few sauteed veggies!
Don’t forget to add love, it makes all the difference!