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A semi-spicy vegan pasta recipe with cilantro, carrots and honey, soy sauce. Trust me, it just works.
Ingredients
- 250 g linguine
- 1 tbsp table salt
- 1 large carrot, grated
- 2 green onions, chopped
- 1 bunch cilantro, roughly chopped
- 80 g salted peanuts, crushed
- 6 tbsp sesame oil
- 3 tbsp honey
- 4 tbsp soy sauce
- 0.5 tbsp chili flakes
Preparation
- Boil the pasta with a tablespoon of salt.
- While the pasta cooks, grate the carrot, chop one or two green onions, and enough cilantro to top the dish. Crush some peanuts to sprinkle on top.
- Put 6 tbsp of sesame oil, and 1/2 tbsp chili flakes in a sauce pan on low heat for around 5 minutes.
- Add 3 tbsp honey and 4 tbsp soy sauce to the pan, and turn the heat way down.
- When the pasta is ready, mix it with the sauce. Top with carrots, cilantro, green onions and crushed peanuts.
I have made that recipe countless times, and learned a few lessons:
- Too many green onions will ruin this dish, but you can use a lot of cilantro.
- Crushing the peanuts is worth the extra effort. It helps them mix with the pasta instead of slipping off your fork.
- If your guests like spicy food, don't be afraid to use more chili flakes. 1/2 tbsp is the sweet spot for delicate European palates, but you can double that amount.