Creamy Vegan Peanut Pasta

This Thai-inspired creamy vegan peanut pasta is a quick and delicious dinner that's naturally vegan and perfect for busy weeknights. Pasta is mixed with stir-fried veggies and tossed in a quick peanut butter sauce, then topped with crunchy peanuts for a super comforting meal.

If you love pasta and peanuts, you're bound to love this creamy peanut pasta recipe that takes inspiration from Thai flavours. This is a fusion-style dish, where I use linguine with an Asian sauce, but you can also make it with noodles instead.

Nutty and slightly spicy, this Thai pasta recipe is ready in just 30 minutes, and it's so much better than a takeaway. It's also a versatile dish because you can add lots of other veggies to it, depending on what you have in the fridge.

You can make the peanut pasta as spicy as you want by adding more chilli flakes. The amount I recommend in the recipe card, ¼ teaspoon, would result in a very mildly spiced pasta.

What do you need to make vegan Thai pasta?

To make vegan peanut pasta, you need a Thai-inspired sauce made with peanut butter, light soy sauce and a dash of apple cider vinegar for lots of flavour.

You also need linguine or spaghetti, but you can also use wholewheat noodles in this recipe instead.

Finally, sliced veggies such as red and yellow peppers, mushrooms, and green beans are great in this dish. You can use whatever veggies you have on hand for this Asian pasta, with julienned carrots and finely shredded cabbage being some excellent additions.

How to make it?

• To make creamy vegan peanut pasta, you start by cooking the pasta according to the instructions on the package.
• Then heat the toasted sesame oil in a large pan and fry the white parts of the spring onion for 1 minute over medium heat.
• Next, add the sliced peppers, green beans, and mushrooms, and cook for 7-8 minutes until the veggies soften and become a bit golden.
• Stir in the ginger and chilli flakes and cook for another minute until fragrant.
• Next, stir in the peanut butter, soy sauce, and apple cider vinegar.
• Add 100-200 ml pasta water and cook for 1-2 minutes, occasionally stirring, until the sauce thickens.
• Transfer the pasta to the pan and toss it with the sauce. Sprinkle with crushed peanuts and the green parts of the spring onions before serving.

Recipe notes and tips for the best peanut sauce pasta

• Don't add any extra salt to the pasta because the soy sauce and pasta water are salty enough.
• You can also add edamame beans or split peas to the pasta.
• To garnish the meal, you can opt for a mix of green onions and peanuts or keep it simple with some sesame seeds instead.
• I use smooth peanut butter in this recipe for a creamy sauce, but you can use a crunchy version instead if you want more texture and crunchiness in your pasta.
• Make this vegan peanut pasta gluten-free by using gluten-free pasta or noodles instead of regular ones.
• Use low-sodium soy sauce if you don't want the pasta to be too salty.

If you liked this creamy vegan peanut pasta, you might also like some of my other easy vegan pasta recipes:

Creamy Vegan Sausage Pasta with Spinach

20-Minute Vegan Pasta Puttanesca

Creamy Vegan Artichoke and Spinach Pasta

Vegan Creamy Pasta e Fagioli

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