1 lb. gluten free quinoa spaghetti pasta
1 C shredded carrot
1 C chopped scallion
1 thinly sliced red bell pepper
1/3 C smooth peanut butter
1/4 C tamari, gluten free soy sauce
2 T rice vinegar
3 T sesame oil (I didn’t have any, so I used peanut)
1/4 teaspoon black pepper
1/4 teaspoon ground ginger (I used fresh grated ginger, about 2 teaspoons)
red pepper flakes
Cook spaghetti according to package directions.
In a large bowl, mix sauce ingredients together until smooth.
Drain and rinse noodles, then add to sauce.
Toss in vegetables and sprinkle with flax seeds and red pepper.
This is the first time I’ve made this. After tasting it, it’s a little saucy, so adding some steamed broccoli or another vegetable would be recommended, as well as using less tamari maybe? Otherwise delish! And easy to make ahead for lunches.