Try this new pasta recipe tonight:
1 lb. spaghetti, linguini
2 tablespoons peanut oil
1 red onion, peeled and minced
5 garlic cloves, minced
1 teaspoon curry powder
2/3 cup all natural peanut butter
1 tablespoon brown sugar
1 tablespoon Amano Wheat-Free Tamari
3 tablespoons of apple cider vinegar
1 1/2 cups hot gluten-free vegetable (or chicken) broth
sea salt and freshly ground white pepper, to taste
4 green onions, chopped
small bowl of chopped peanuts
Bring a large pot of water to a rolling boil
Cook the pasta to al dente, firm but tender to the bite. Rinse and set aside in a warmed serving bowl.
Heat oil in another saucepan over medium heat, and sauté onion for about 5 minutes until softened.
Add the garlic, curry powder and stir 1 minute. Add peanut butter, brown sugar, Amano Wheat-Free Tamari, and vinegar, and stir to make a smooth paste.
Add the heated broth, stirring or whisking to blend.
Pour peanut sauce on the noodles, toss well and serve.