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    Home » Main Dishes » Pasta

    Fettuccine with Peanut-Sunflower Sauce

    Published: Jan 16, 2015 · Modified: Sep 28, 2018 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Fettuccine with Peanut Sunflower Sauce on a plateNo, this is not an Italian recipe. But I crave pasta so often that sometimes, I need to go the Asian route to bring some variety to my diet. This fettuccine with peanut-sunflower sauce takes 20 minutes and is a nice change of pace.

    There are many peanut sauce recipes out there, but I've taken the liberty of adding roasted sunflower seeds (one of our favorite snacks) to the peanut butter base. I just throw everything in my food processor (a blender works too) and end up with a creamy, nutty sauce with a nice vinegar kick.

    plate of Fettuccine with Peanut Sunflower Sauce Unlike other recipes I've seen, I keep the sauce separate from the pasta and stir some into each serving. Otherwise, if you mix all of the sauce with the pasta, it will become dry, and any leftovers just aren't appealing. So, I simply add some butter and reserved cooking water to the fettuccine after it's drained, then stir in the raw veggies (green onions and shredded carrots, but a red pepper would be nice too).

    Each person can then decide how much peanut-sunflower sauce gets added to his or her serving. And with the butter, there's no need for any sesame oil, which can be overpowering.

    plate of Fettuccine with Peanut Sunflower Sauce on a plate with chop sticksI'm not claiming this fettuccine with peanut-sunflower sauce is authentically Asian, but it's close enough for me. And just to clarify, I'm okay if you prefer to call this meal "noodles" with peanut-sunflower sauce.

    Just as long as you never, ever refer to pasta in an Italian dish as "noodles." Shudder! Cringe! Involuntary shrug!

    Enjoy!

    P.S. The chopsticks in the photo are merely props. I couldn't use them to save my life. But give me a fork and a tablespoon, and I can twirl my pasta like nobody's business.

    (Recipe Source: Cooking with Mamma C)

    Fettuccine with Peanut Sunflower Sauce on a plate

    Fettuccine with Peanut-Sunflower Sauce

    A great 20-minute meal, Fettuccine with Peanut-Sunflower Sauce gets a flavor boost from roasted sunflower seeds. Creamy & nutty with a nice vinegar kick.
    5 from 2 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Asian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 -5
    Calories: 807kcal
    Author: Mamma C

    Ingredients

    Veggies

    • 1 large carrot (peeled & shredded)
    • 3 green onions (cut into small pieces)
    • 1 red yellow or orange bell pepper (diced; optional)

    Fettuccine

    • salted water for cooking
    • 1 pound fettuccine (or linguine or soba noodles)
    • 1 ladle reserved cooking water (½ cup)
    • 4 tablespoons salted butter

    Peanut-Sunflower Sauce

    • ½ cup peanut butter (natural works well)
    • ¼ cup roasted (salted sunflower seeds)
    • ¼ cup soy sauce (reduced sodium)
    • ¼ cup rice vinegar (or white vinegar)
    • ¼ cup hot water
    • 5 dashes ginger
    • 5 dashes red pepper flakes
    • 4 dashes garlic powder
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Place a pasta pot filled ⅔ full with hot salted water on the stove to boil.
    • Rinse, peel and shred your carrot in a food processor or using a grater. Rinse the green onions and trim off the root ends and any wilted green parts. Use scissors or a knife to cut the onions into small pieces. If using a bell pepper, rinse it, cut it in half and remove the seeds and membranes. Dice the peppers. Set aside all of your veggies, as they will be used raw in this dish.
    • When the water is boiling, add your fettuccine to the pot and give it a stir. Prepare your sauce while you occasionally stir the pasta.
    • In a food processor or blender, add all of the sauce ingredients. Process or blend until it's smooth.
    • Reserve a ladle of cooking water from the pasta pot and set it aside in a bowl. Cook the pasta until it is al dente, tasting it three minutes before the time listed on the package to see if it is done. When it is cooked, drain the pasta in a colander in the sink.
    • Transfer the pasta back to your pot and stir in the butter and reserved water. Stir in your veggies, reserving some for garnishing each serving, if you wish.
    • To serve, plate the fettuccine and veggies and stir in some peanut-sunflower sauce. Garnish with reserved veggies and onions, if you wish.
    • Store leftover pasta and sauce separately in the refrigerator for up to four days.

    Nutrition

    Calories: 807kcal | Carbohydrates: 95g | Protein: 28g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 1100mg | Potassium: 755mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4025IU | Vitamin C: 41mg | Calcium: 78mg | Iron: 4mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

     

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    Reader Interactions

    Comments

    1. Jess @ whatjessicabakednext

      January 17, 2015 at 11:08 am

      This looks amazing! Love pasta in any kind of style- loving the peanut sunflower sauce. So good.

      Reply
      • Mamma C

        January 17, 2015 at 11:23 am

        Thanks, Jess! It's one of the quickest meals I make and is like a bowl of comfort.

        Reply
    2. Pamela @ Brooklyn Farm Girl

      January 16, 2015 at 4:49 pm

      That peanut sunflower sauce looks so delicious! I'd just eat it up with a spoon! 😉

      Reply
      • Mamma C

        January 16, 2015 at 7:41 pm

        I find it addictive. I have some in the fridge and keep thinking of other foods I should add it to...I'm thinking broccoli! Thanks, Pamela!

        Reply
    3. Cheryl "Cheffie Cooks" Wiser

      January 16, 2015 at 4:12 pm

      Confucius say: No good without chopsticks!? What would he know anyway? Give me the fork and tablespoon and I too will swirl that Pasta baby! Sounds Yum! Cheryl

      Reply
      • Mamma C

        January 16, 2015 at 7:38 pm

        Pasta twirling should be an Olympic sport. We could win the gold!

        Reply
    4. Savita @ ChefDeHome

      January 16, 2015 at 2:07 pm

      This sounds and looks great, Andrea! simply delicious! I too never add all sauce in pasta at once, or pasta just absorbs all of it, and yes then leftovers are so hard to eat!!

      Reply
      • Mamma C

        January 16, 2015 at 2:21 pm

        Thanks, Savita! I'm glad I finally figured out that I should keep the sauce separate for this dish. Before, I would add water to the leftovers, which just wasn't working. 🙂

        Reply
    5. Annie @ ciaochowbambina

      January 16, 2015 at 1:14 pm

      5 stars
      This sounds so good! Ina Garten has a szechuan noodle (not Italian - I'm good here)...that my family just adores. Which means, they will love this! As will I! And as far as using chopsticks, for the life of me, I can't get the hang of them either. What is that??

      Reply
      • Mamma C

        January 16, 2015 at 1:28 pm

        I don't know! My kids have been able to use chopsticks since they were little. They just laugh at me. It's embarrassing when I have to ask for silverware when we go out for sushi. Anyway, I love Ina's recipes and will have to check hers out. 🙂

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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