For dinner tonight, I was planning on making a tofu stir-fry with peanut sauce (a recipe given to me by a colleague that I've been meaning to try for a few weeks). Unfortunately, the tofu in my fridge was expired and I had already chopped up the vegetables already! So I decided to cook the vegetables and add them to pasta with peanut sauce. I honestly didn't think that it would taste so good but I was pleasantly surprised - Yummmmm!
1) Preheat oven to 400F.
2) Chop 1 zucchini, 1 small onion and 1 bunch of green onions. Coat with olive oil, dash of soy sauce, garlic plus, freshly ground pepper and fine herbs. Roast in oven for ~15 minutes.
3) Boil whole wheat spaghetti according to package directions
4) Peanut sauce: Mix 1 clove garlic, 1/2" fresh ginger, 1/4 cup peanut butter, 1 1/2 Tbsp soya sauce, 2 Tbsp rice vinegar, 1 tsp sugar, Sriracha to taste, 1 tsp sesame oil , water as needed (to thin)
5) Mix veggies with pasta and then with peanut sauce. Garnish with a few torn up basil leaves.