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Ingredients

• 1 large carrot, cut into matchsticks
• 1/2 cup chopped cilantro
• 2 tablespoons creamy peanut butter
• 16 ounces cremini mushrooms, stemmed and sliced
• 1 tablespoon grated fresh ginger*
• 2 cloves garlic
• Juice of 1 lime, plus more for serving
• 1 tablespoon olive oil
• 1/2 cup chopped peanuts
• 1/2 red onion, halved and sliced into half moons
• 5 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 3 1/2 cups low sodium vegetable broth
• 8 ounces whole wheat spaghetti
• 1 large bell pepper, sliced (I used 1/2 yellow and 1/2 red)

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Ready In 25 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Heat the olive oil in a large skillet over medium heat.
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Step 2

• Add the red onion, mushrooms, and carrots and cook for 5 minutes or until softened.
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• Length: 5 minutes

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Step 3

• Add the garlic, ginger, and bell pepper and saute 2 minutes.
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• Length: 2 minutes

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Step 4

• Whisk together the soy sauce, vinegar, and peanut butter.
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Step 5

• Add to the skillet, followed by the broth, and stir to combine.
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Step 6

• Add the spaghetti and stir as it softens. Increase the heat to medium high, cover, and bring to a boil.
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Step 7

• Remove the lid and lower the heat to medium. Cook for 9-12 minutes or until the pasta is al dente and has absorbed most of the liquid, stirring occasionally.
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• Length: 12 minutes

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Step 8

• Remove from heat and stir in the lime juice and cilantro.
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Step 9

• Serve with the chopped peanuts, extra lime, and enjoy!
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