I love this recipe for a quick and easy weeknight dinner. It's from Vegetarian Express by Nava Atlas, which I believe is no longer in print. It's got a lot of great, easy, fast recipes though, and they're mostly vegan or easily veganized. The creamy peanut butter sauce is a nice balance of sweet and savory, and I like peas in just about anything. The suggested side is cinnamon-apple glazed baby carrots, which are delicious but I think a bit too sweet, so I've served it with some cauliflower and carrots sauteed in olive oil with garlic and vegetable broth.
Peanut Butter Pasta with Peas
10 oz rotini pasta (I use whole wheat)
1/2 cup peanut butter (I use all natural crunchy)
3/4 cup vegetable stock (hot works best to help melt the peanut butter)
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey, or rice syrup, or agave
1/2 tsp ground ginger
1/2 tsp chili powder
1 1/2 cups frozen green peas
1. Cook the pasta according to package directions. Add the frozen peas in the last minute of cooking.
2. While the pasta was cooking, put all other ingredients in the blender or food processor and blend together until smooth.
3. Drain the pasta and peas, and toss with the peanut butter sauce. The sauce will thicken as it cools, so it will stick to the pasta better if you let it sit a few minutes before serving.