8 ounces of spaghetti noodles (or gluten free spaghetti)
1 cup coconut milk
1/4 cup creamy or crunchy peanut butter
3 Tablespoons plain soy yogurt
1/4 teaspoon red pepper flakes
Cook spaghetti noodles according to package instructions. While cooking mix the sauce.
Ina small sauce pan, heat coconut milk over medium low heat, do not allow it to boil. Stir in the peanut butter and stir vigorously until well blended and smooth. Add the yogurt and red pepper flakes, continue to stir till well blended. Remove from heat.
Pour over top of drained spaghetti noodles and stir together. The yogurt and red pepper flakes are optional. This makes a really quick dinner or lunch .
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