Skip to main content

Peanut Ginger Pasta

It's #NationalPeanutButter Day! Up until 2013, we were a peanut and tree nut free household.  My husband and son both are allergic to tree nuts, and my son was allergic to peanuts.  It was easier to eliminate all nuts from the house than it was to avoid cross contamination.  I was never a huge fan of peanut butter, so I didn't really miss it.

Then my son outgrew his allergy, and it was encouraged that he ingest small amounts of peanut butter periodically.  Here's the irony: after all those years of thinking he was missing out, being left out of school snacks, and sighing every time a new product came out, he doesn't even like peanut butter!  But since I started my new eating plan, I've been incorporating peanut butter into my meals and snacks, and I'm really enjoying it.

I knew I wanted to do a main dish and not dessert, and this pasta caught my eye.   Loaded with veggies, plus whole grain spaghetti and the peanut sauce, it was a perfect meal for me.  I actually enjoyed it more cold than I did warm, and it was great the next day too.  I definitely plan on making this a lot during the warmer months.  Thank you Allil B for sharing the recipe!

How will you celebrate #NationalPeanutButterDay? Thanks so much to Christie for hosting and to all the other #FestiveFoodies for sharing their recipes! 

Peanut Ginger Pasta

Peanut Ginger Pasta


  • 2 1/2 teaspoons grated lime zest
  • 1/4 cup lime juice
  • 2 Tablespoons reduced sodium soy sauce
  • 2 teaspoons water
  • 1 teaspoon sesame oil
  • 1/3 cup creamy peanut butter
  • 2 1/2 teaspoons minced fresh ginger root
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked whole wheat linguine (I used whole wheat spaghetti)
  • 2 cups small fresh broccoli florets
  • 2 medium carrots, grated
  • 1 medium sweet red pepper, julienned
  • 2 green onions, chopped
  • 2 Tablespoons minced fresh basil (I used dried)


  1. Place the first 10 ingredients in a blender; cover and process until blended.
  2. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain.
  3. Transfer linguine and broccoli to a large bowl.
  4. Add remaining ingredients.
  5. Add peanut butter mixture and toss to combine.
Yield: 4 servings.
pasta, vegetables, peanut butter
Main dishes, Pasta,
Created using The Recipes Generator

Peanut Butter Day Recipes

3 Healthy Peanut Butter Smoothies by Bear & Bug Eats
Chicken Satay with Spicy Peanut Dipping Sauce by Everyday Eileen
Marshmallow Peanut Butter Cookies by Sew You Think You Can Cook
E.T. Cookies by Karen's Kitchen Stories
Easy Peanut Butter & Chocolate Swirled Fudge by Cookaholic Wife
Easy Peanut Butter and Banana Croissants by Jonesin' For Taste
Fluffernutter Macaron by A Kitchen Hoor's Adventures
My Family's Favorite Peanut Butter Cookie (recipe remake) by Family Around the Table
No Bake Peanut Butter Cup Pie by Soulfully Made
Nutter Butter Ice Cream Cone Cookies by Amy's Cooking Adventures
Peanut Butter & Chocolate Chip Granola Squares by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Peanut Butter Cream Cheese Spread by Cindy's Recipes and Writings
Peanut Butter Mousse Parfaits by The Redhead Baker
Honey Peanut Butter Popcorn by The Gingered Whisk
Peanut Butter Snowballs by Culinary Adventures with Camilla
Peanut Ginger Pasta by Jolene's Recipe Journal
Thai Inspired Noodles by A Day in the Life on the Farm


Kate said…
Looks delicious!
Karen said…
I love this savory take on peanut butter!
Amy said…
Yum! What a delicious meatless option!
Unknown said…
I never made this at home. I'm going to give your version a try!
Great minds Jolene....yours looks fantastic and I love that you used all fresh ingredients.
Jolene said…
Hope you enjoy it as much as I did!
Jolene said…
Totally a clean out the veggie bin meal!
Cookaholic Wife said…
I really need to try peanut butter in a savory dish again. It's been a few years and I'm hoping my taste buds have changed because this looks so good!
Teri said…
I need to try this! Looks awesome!
Unknown said…
It's always exciting to outgrow an allergy! I'm glad he no longer wonders what the adoration with peanut butter is - although I do quite adore some pb myself.
This pasta sauce is absolutely something my husband would love!
Carlee said…
I am a huge peanut butter fan, but rarely think to do it in savory applications. This looks fabulous. I think it is so cool that your son outgrew his allergy. Even if he didn't fall madly in love with peanut butter, it still has to ease your worry some!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f