I originally came up with this recipe for my kids. They love peanut butter. I’m so thankful it’s a source of healthy fats and tons of protein because they eat it almost daily. We buy the Trader Joe’s kind that’s just peanuts and salt. They are addicted. Vegetables on the other hand are hit or miss. Overall, they are both excellent eaters in their own right, but having a veggie-crazy mama means I’m always looking for ways to get them to eat more. Peanut butter and pasta to the rescue! And guys? This stuff is seriously good. I supposedly make it for them, but I love having this for lunch! J, who’s 2, thinks it’s funny to offer me his food. So he’ll manage to get a forkful of this and giggle as he holds it up for mama. I always lean in for the bite, which cracks him up. He’ll do it again and again until I have to remind myself him that it’s his food, at which point he’ll return to eating it. But if there’s any left? Yum, mama uses a baby fork and chows down while I’m cleaning up. This peanut butter spaghetti is good warm or cold, which is how I eat it for lunch the next day, straight from the fridge. You can also substitute other vegetables here. Broccoli, cauliflower, carrots, snow peas and peppers would all work great. Use your favorites! You also could add in some cooked, shredded or diced chicken (leftover or from a rotisserie chicken) if you want to bulk this up even more. I’d recommend doubling the sauce ingredients though so everything gets nicely coated. Cause that peanut butter sauce is what makes this dish! Last thing, let’s talk about what to do with any leftovers. Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Enjoy cold from the fridge or warm in the microwave, adding some milk or soy sauce if needed to loosen up the sauce. Whether for your kids or you, I hope you give this peanut butter and veggie spaghetti a try soon! Enjoy! XO, Kathryn Veggies: You can substitute other veggies if you’d like. Broccoli, cauliflower, carrots, snow peas and peppers would all work great. Chicken: You also could add in some cooked, shredded or diced chicken (leftover or from a rotisserie chicken) if you want to bulk this up even more for a non-vegetarian version. I’d recommend doubling the sauce ingredients though so everything gets nicely coated. Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Enjoy cold from the fridge or warm in the microwave, adding some milk or soy sauce if needed to loosen up the sauce.
