Dani's Peanut Butter Pasta

Ingredients

4 oz dry chickpea pasta

¼ c natural peanut butter 

¼ c hot water 

1 Tbsp Bragg Liquid Aminos 

2 cloves garlic, minced

½ tsp cayenne pepper

½ tsp salt

½ tsp black pepper

1 tsp sugar 

3 c broccoli florets 

½ c dry roasted peanuts 

Instructions

1. Bring a large pot of water to a boil and cook the pasta according to the package directions.

2. Meanwhile, whisk together the peanut butter, hot water, Bragg Liquid Aminos, garlic, cayenne, salt, pepper, and sugar until smooth.

3. During the last 3 to 4 minutes of cooking, add the broccoli to the pasta.

4. Drain the pasta and broccoli, then return them to the pot.

5. Add the peanut sauce and toss until evenly coated.

6. Top with the chopped peanuts before serving.

Makes 2 servings.

Nutrition per serving: 643 calories, 62.2g carbohydrates, 35.2g fat, 30g protein