Linnea Marie Farms country fresh produce
Produce Profiles Featured Recipes Other Products Our Staff Find Our Products Feedback Links

Mixed Veggies with Peanut Sauce and Pasta

2 cloves garlic, pressed
½ cup hot water
½ cup peanut butter
2 tsp low-sodium soy sauce
2 tsp vinegar
1 teaspoon sugar
½ tsp ground ginger
dash of cayenne or Tabasco
2 scallions, finely chopped (opt)


Use a combination of carrots, onions, summer squash, winter squash, green or wax beans, peas, celery, kohlrabi or Jerusalem artichoke, broccoli, cauliflower, coarsely chopped cabbage, peppers, and any other vegetable you have on hand.  Start the carrots (julienne sliced) first, sautéing in olive oil. When almost tender, throw in the onions, garlic, and squash pieces. When tender, add beans and peas, cook for 5 minutes.  Add peppers and cook 2-3 additional minutes. After removing from heat, add kohlrabi, chopped scallions, or Jerusalem artichokes, if available (don’t cook them – you want to retain their crunch).

While pasta and veggies cook, blend the hot water and peanut butter.  Stir in soy sauce, vinegar, sugar, ginger, cayenne and half the scallions.

Mound the veggies atop the pasta on each plate, and dollop on the peanut sauce as needed.  Garnish with remaining chopped scallions.

This sauce can be thinned using lemon juice to use as a dip or thinned to the consistency of salad dressing to use over fresh veggies.  It can be heated and served over cooked veggies or baked chicken.

Source:  Legume Pages, Nutrition Services section of Family Health Division of Public Health Alaska Dept. of Health and Social Services.  AK/DHSS/PH/87-4

NOTE: we often use any veggies we have (fresh or frozen) and mix hot sauce, hot noodles and cooked veggies together for a full meal.

Comments are closed.
Email us:

Linnea Marie Farms
Jim & Joni Leet, Proprietors
149 Crystal Springs Lane
Roseburg, OR 97471

© 2019 Linnea Marie Farms