SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES
INGREDIENTS
4 oz, dry, yields [320 g] High Protein Spaghetti
0.25 small [37 g] Red Onions (Thinly sliced)
0.5 medium (approx 2-3/4″ long, 2-1/2″ dia) [57 g] Red
Bell Pepper (Thinly sliced )
1 cup [170 g] Edamame (Shelled)
0.25 cup [4 g] Cilantro (Coriander) (Chopped)
3 tablespoon [48 g] Peanut Butter (Creamy )
1 tbsp [5 g] Nutritional Yeast
2 tbsp [28 g] Coconut Aminos
2 tsp [9.58 g] Apple Cider Vinegar
0.5 tsp [2 g] Monk Fruit Sweetener
0.5 tbsp [2.5 g] Red Pepper Flakes
1 Juice of 1 lime [38 g] Fresh Lime Juice
2 tbsp [29.6 g] Water
DIRECTIONS
1. Cook the spaghetti according to package instructions.
Once done, drain the water and refrigerate until cool.
2. Add peanut butter, nutritional yeast, coconut aminos,
apple cider vinegar, monk fruit sweetener, red pepper
flakes, lime juice, and water to a jar with a lid and
vigorously shake until all ingredients are combined
and the dressing is smooth. Refrigerate until ready to
use.
3. Add the cooled spaghetti, red onions, bell peppers,
edamame, and cilantro to a large bowl and toss until
combined.
4. Add the peanut dressing to the bowl and toss all the
ingredients together until everything is coated in the
dressing. Refrigerate until ready to eat.
NOTES
1. Spice options : Do not add the red pepper flakes for a
mild dressing. For a spicier dressing, substitute the red
pepper flakes with chili oil.
2. Dressing thickness : Double the water for looser
dressing. Cut the water in half for a thicker, creamier
dressing.
NUTRITION INFO
Energy : 551 kcal Fat : 17.9 g Carbs : 75.6 g Protein : 26.6 g Fiber : 11.6 g Sugar : 13.3 g
