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Peanut Mango Spaghetti (GF, V options)

This was stupid delicious, and if you don't make fresh pasta, crazy quick/easy to make.


Peanut Mango Spaghetti (GF, V options)

Source: Half Baked Harvest | Serves: 4 | Time: 15 min (more if you make fresh pasta)


Changes: replaced oyster sauce and soy sauce with coconut aminos; replaced honey with agave nectar


Ingredients

6-8 ounces spaghetti see notes, use gluten free pasta if needed (I made pasta from scratch replace eggs with aquafaba to make vegan)

1/3 cup olive oil

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

2 Fresno chile peppers seeded + sliced into rounds

4-6 cloves garlic half minced, half thinly sliced

1/2 cup coconut aminos

2 tbsp agave nectar

1/2 cup fresh basil roughly torn

1 small mango peeled + sliced into strands or diced

Pepper, to taste

Chopped roasted peanuts for topping


Instructions

Bring a large pot of salted water to a boil. Boil pasta until al dente. Just before draining, reserve 1 cup of the pasta cooking water, this is super important as you need it for the sauce. Drain pasta.


Meanwhile, heat a large wok or skillet over medium-high heat and add 4 tablespoons olive oil. Add the bell pepper and cook until soft, about 5 minutes.


Reduce the heat to low and add the Fresno peppers and garlic, cook another 2-3 minutes or until the garlic is golden and caramelized, watch close and stir often as you do not want to burn the garlic.


Add the remaining olive oil and the pasta. Add the aminos and agave, and toss well to combine. Stir fry the noodles until warmed through, about 3 minutes. Thin the sauce as desired with the reserved pasta cooking water.


Remove from the heat and stir in the basil and mango. Season with pepper. Serve the pasta with fresh basil and chopped peanuts. Enjoy!

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