Lately I’ve been craving peanut-forward dishes — everything from Thai peanut chicken pizza to peanut butter cups and honey-roasted peanuts. Peanut butter is one of my weaknesses: rich, slightly indulgent, and incredibly satisfying. After trying a few disappointing peanut sauces, I finally landed on a version that strikes the right balance of creaminess, savory depth, and gentle heat.
This recipe yields a creamy, nutty sauce that doesn’t simply taste like straight peanut butter. You can taste the soy sauce and the bright tang of apple cider vinegar, with a touch of heat from cayenne. The result is a well-rounded sauce that coats the linguini and complements the broccoli perfectly. Even my picky two-year-old ate it — a sure sign it’s a keeper.
Peanut Sauced Linguini & Broccoli
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Ingredients
For the Pasta:
- ½ lb whole wheat linguini
- 14 oz bag frozen broccoli florets, thawed in the fridge overnight
- 2-3 cloves garlic, minced
- ¾ Tbsp sesame seed oil
- 2 Tbsp less sodium soy sauce
- ½ tsp freshly grated ginger, or 1 tsp ground ginger
For the Sauce:
- ½ cup reduced fat peanut butter
- ¼ cup hot water
- ¼ cup apple cider vinegar
- 2 Tbsp less sodium soy sauce
- 2 Tbsp molasses
- ¼ tsp cayenne pepper (to taste)
- Optional: chopped peanuts & scallions, for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the linguini according to package directions.
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While the pasta cooks, whisk the peanut butter and hot water together in a small saucepan over medium-low heat until smooth. Stir in the apple cider vinegar, soy sauce, molasses and cayenne. Keep the sauce warm; add up to ¼ cup additional hot water if you prefer a thinner consistency.
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Heat sesame oil in a wok or large skillet over medium-high. Add the broccoli florets and stir or shake the pan so they cook evenly for 1–2 minutes. Add the minced garlic and grated ginger, then pour in the soy sauce and cook briefly until the liquid has mostly evaporated.
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Drain the linguini and add it to the wok with the broccoli. Pour the warm peanut sauce over the pasta and toss well to coat everything evenly.
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Garnish with chopped peanuts and sliced scallions if desired, and serve immediately.
Notes
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