Making dinner on weekday nights used to drive me nuts. I was a noob in the kitchen with a single-minded obsession to feed The Hubs nutritious home-cooked meals every single night. The week would feel like back-to-back episodes of Amazing Race as I rushed home to get dinner on the table. The stress boiled over one day and I threw a frying pan in frustration. The cats scurried to take cover under a table, and The Hubs gently suggested that we eat out.
Thankfully there’s a lot less drama these days. I’ve learnt that I’m no superwoman. On days that I’m running late at the office, we find healthy alternatives and eat out. The rest of the days? I depend on fuss-free recipes like this one.
It’s easy to toss together and the peanut sauce gives the dish a wonderful nutty flavour. You can also eat it cold so leftovers make for a yummy packed lunch the next day.
- 12 ounces Eden Organic Kamut Spirals
- 2 pounds broccoli, about 2 heads
- 3 Tbsp Eden Toasted Sesame Oil
- 1/2 tsp red pepper flakes
- 1 1/4 cups water
- 1/3 cup Eden Organic Brown Rice Vinegar
- 2 Tbsp Eden Shoyu Soy Sauce
- 1/4 cup organic creamy peanut butter
- 1 cup scallions, thinly sliced
- 1/2 cup organic dry roasted, unsalted peanuts, coarsely chopped
Cook pasta according to package directions. Drain, rinse and set aside. Meanwhile, trim the stem end of the broccoli stalks. Thinly slice broccoli stems. Separate florets into bite-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add pepper flakes, broccoli and 3/4 cup water. Cover and cook 5 to 7 minutes until tender but still bright green. Uncover and cook until liquid has evaporated, about 2 minutes. Whisk together remaining oil and water, vinegar, peanut butter and soy sauce in a medium bowl until smooth. Add pasta, broccoli, scallions and peanuts. Toss. Serve immediately or refrigerate and serve chilled.
Recipe taken off the back of a box of Eden kamut spiral pasta.