Spicy Peanut-Dressed Pasta and Vegetables made with NUTTER BUTTER Variegate

Not rated


  •   Peanut Dressing:
  • 1 lb. NUTTER BUTTER Crème Variegate
  • 5 oz. chili-garlic sauce
  • 4 fl oz soy sauce
  • 2 fl oz rice vinegar
  •   Assembly:
  • 6 lb. whole wheat spaghetti, cooked
  • 1-1/2 lb. napa cabbage, chiffonade
  • 12 oz. carrots, julienne
  • 12 oz. celery, julienne
  • 6 oz. red bell peppers, julienne
  • 3 oz. dry roasted peanuts, chopped
  • 1/2 oz. scallions, chopped
  • 1/2 oz. fresh cilantro, chopped


  • For  Peanut Dressing: Whisk together all ingredients. Refrigerate until ready to use.
  • For  each serving: Toss 1 cup spaghetti with 1/2 cup cabbage, 1/4 cup carrots, 1/4 cup celery, 1 Tbsp. peppers and 2 Tbsp. Peanut Dressing. Top with 1 tsp. each peanuts, scallions and cilantro.

Recipe Tips

Make AheadPeanut Dressing can be prepared and refrigerated up to 2 days before using as directed.

SubstituteTo help reduce sodium, use lite soy sauce.


Nutritional Information PerServing
Calories 180
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 1080mg
Carbohydrate 35g
Dietary fiber 7g
Sugars 3g
Protein 8g
Vitamin A 60%DV
Vitamin C 30%DV
Calcium 4%DV
Iron 15%DV

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.