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Asparagus fettucine stir fry with peanut sauce

Asparagus fettucine stir fry with peanut sauce

A tasty meal for four, or halve the ingredients and have a romantic dinner for two with aphrodisiac asparagus!

Vegan
Serves: 4

What you need:

  • 375g/12oz fettucine pasta
  • 225g/8oz asparagus, trimmed and cut into 2.5cm/1 inch pieces
  • 225g/8oz french beans, cut into 2.5cm/1 inch pieces
  • 15ml/1tbsp groundnut oil
  • 1 large red chilli, deseeded and finely chopped
  • 1 clove garlic, chopped
  • 2.5cm/1 inch root ginger, chopped
  • 6spring onions, water
  • 30ml/2tbsp shoyu
  • 30ml/2tbsp crunchy peanut butter
  • 15g/1/2 oz basil, torn
  • 15ml/1tbsp toasted sesame oil
  • 25g/1 oz plain peanuts, roasted and chopped
  • Extra basil leaves to garnish

What you do:

  1. Cook the pasta according to the instructions on the packet, drain and keep warm.
  2. Steam the asparagus and green beans for 5 minutes.
  3. Heat the oil in a wok and quickly fry the chilli, garlic, ginger and spring onions for 1 minute. Add the asparagus and green beans, mix well and cook for 2 minutes.
  4. Cream the water, shoyu and peanut butter together and stir into the vegetables with the basil and sesame oil. Add the warm pasta and toss well to combine. Turn into a serving dish and sprinkle with the peanuts. Garnish with basil leaves and serve.

    Recipe created by the Cordon Vert cookery school

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Vegetarian Society

Vegetarian Society

The Vegetarian Society is a registered charity committed to promoting the health, environmental and welfare benefits of a vegetarian diet.

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