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    How To Make Spaghetti With Peanut Sauce And Snap Peas

    Further proof that peanut butter enhances absolutely everything. Check out more easy spaghetti dinners here.

    Graphic by Chris Ritter / Photos by Macey Foronda

    Spaghetti with Peanut Sauce and Snap Peas

    Serves 4

    Recipe by Christine Byrne


    1 lb spaghetti

    1 tablespoon neutral oil

    1 lb snap peas

    1/2 cup smooth peanut butter

    2 tablespoons dark soy sauce

    1/2 cup grated carrot


    Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

    Remove the stems from the snap peas, and cut into 1/2-inch pieces. Heat oil in a large skillet over medium heat, then add the snow peas. Cook the snow peas until they start to blister, about 3 minutes, moving them around the skillet occasionally. In a small bowl, whisk together peanut butter and dark soy sauce until smooth. When snow peas are light brown, reduce the heat to low and add the peanut butter mixture and 1/4 cup reserved pasta water, whisking together to make a thin sauce. Add cooked spaghetti and toss until combined.

    To serve, garnish with 1/2 cup grated raw carrot.

    Macey Foronda

    For this recipe, you'll need a 12-inch skillet and a large pot to cook the pasta.

    You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.

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