Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Makes ~3-4 servings

  • 3-4 servings Kaslo Sourdough Dark Spelt┬áPasta
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups broccoli, chopped
  • 1 cup bean sprouts
  • 1 scallion, chopped for garnish
  • Sesame seeds for garnish
  • 1 tablespoon coconut oil

Sauce:

  • 1/3 cup creamy or crunchy natural peanut butter
  • 1/4 cup tamari
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 tablespoons white rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon thickener like cornstarch or arrowroot powder mixed with 3 tablespoons water (add more thickener if desired)

Instructions:

  1. Slice and chop vegetables as needed. Heat a skillet on medium-high heat with 1 tablespoon coconut oil, toss in peppers, cook for 2-3 minutes, then add broccoli.
  2. In a medium sauce pot boil water with some salt. Add Kaslo Sourdough Pasta when boiling and cook to desired firmness (5-8 minutes) and turn down to medium heat.
  3. Whisk all sauce ingredients together, add to pan with vegetables. Add bean sprouts and continue cooking to desired firmness of vegetables.
  4. Serve with pasta.

Serve and Enjoy!

Shop Now for our Dark Spelt Sourdough Pasta!

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