3 tablespoons Justin’s Classic or Honey Peanut Butter
1 tablespoon rice vinegar (can sub apple cider vinegar)
2 teaspoons shoyu (or soy sauce or tamari)
2 teaspoons honey, (omit if using Honey PB)
1 1/2 teaspoons freshly grated ginger
1/4 cup warm water
Red pepper flakes, to taste
1 box Cappello’s Fettuccine (or 9 ounces pasta of choice)
8 ounces veggies (frozen stir fry veggies, snap peas, carrots, mushrooms, whatever you have on hand)
In a small bowl, whisk together sauce ingredients. Set aside.
Cook pasta according to package directions. Add in fresh veggies to the pasta water during the last minute to cook. If using frozen veggies, pre-cook before adding to pasta. Drain.
Combine pasta and veggies with peanut sauce and toss gently to coat.
Serve immediately with additional red pepper flakes, as desired.