Rent Week Peanut Butter Pasta
Fact: Most of us millennials are strapped for cash. Fact: Whether you’re still living at home or paying rent, there just never seems to be enough money to do all the fun things we to want to do (for me, it might be because all my money goes to Wendy’s, snacks from 7/11, and alcohol, but I won’t speak for anyone else).
One of those fun things should probably be making yourself dinner, because adulting and saving money and life skills and stuff. However, cooking is tough when you don’t have the funds to whip up that gorgeous Bon Appetit recipe you saw on your newsfeed, or the time to make irresistibly cute but impractical Delish chocolate balloon bowls. (But chocolate balloon bowls sound so much more fun than acai bowls!)
Here’s where peanut butter pasta comes in. Sounds weird, tastes delicious. My mom used to make it for my sister and me when we were little, and she’s since passed the recipe down. Now when rent week rolls around, I raid my pantry for the ingredients and pat myself for resisting the temptation of takeout.
12 oz of linguine
¼ cup of creamy peanut butter (or crunchy, it’s probably bangin’ with lil pieces of peanut!)
3 Tbsp. soy sauce (or utilize a few soy sauce packets from that drawer in your kitchen filled with forgotten Taco Bell Fire sauce, ketchup, and fortune cookies)
2 Tbsp. of rice vinegar (cider vinegar is a good substitute)
1 Tbsp. of canola oil
1 Tbsp. of sesame oil
Juice from ½ a lime (throw in the zest, too, if you wanna be fancy)
Cook the pasta until it’s al dente. Or well done. Whatever girl, it’s your dinner; I’ll let you rock.
Microwave the peanut butter for 15 seconds or so to soften it up.
Whisk the soy sauce, vinegar, canola oil, sesame oil and lime juice into the peanut butter. Pro tip: If it’s too thick, add some pasta water to thin it out.
Mix the sauce with the pasta. If you want to feel even more grown up, add in stir fried veggies of your choice. Try onions or bell peppers. For extra adult points, add some chopped peanuts, sriracha, or cilantro on top to serve.
feature image by andrew neel via unsplash