It is Wednesday already? Eek! I am finally catching up from the weekend. My In-Laws are on the road, off on vacation, the house is getting back to order. Kirk and I took the boys hiking on Sunday to one of my favorite places, Sunrise, at Mt. Rainier National Park. Still plenty of snow and we had nice weather, sunny and maybe 70°. I posted many more photos on my other blog. Walker loves snow (and what kid doesn’t in July?) and hey, Alistaire loves being carried 😉
In the quest to make dinners Alistaire can eat with us (with his allergies), I am working on the sauces first, then I will adapt the pasta, as we use up our wheat pasta stock before we go to gluten-free. I can always drizzle sauces over quinoa or rice for now, for him. Thankfully we are down to maybe 8 or so boxes left of spaghetti.
- 1/3 cup Sunbutter
- 3 Tbsp olive oil
- 2 Tbsp red pepper rice vinegar
- 2 Tbsp lower sodium soy sauce
- 2 Tbsp dark brown sugar
- 1 Tbsp granulated garlic
- 1 tsp dry ginger
- 1 tsp chili pepper sauce (Sriracha or Tabasco or similar)
- 2 Tbsp sesame oil, divided
- 2 Tbsp sesame seeds
- 16 ounces spaghetti noodles
Bring a large pot of salted water to boil, cook pasta as directed. Reserve 1 cup cooking water before draining.
Meanwhile, add all of sauce ingredients to a high-speed blender, reserving 1 Tablespoon of sesame oil for later use. Process sauce until smooth.
Toss drained noodles with remaining 1 Tablespoon sesame oil in a large bowl.
Add in the cup of reserved pasta water to blender, process until smooth.Pour sauce over pasta, toss to coat. Sprinkle sesame seeds over, toss again.
Serves 4 to 6.