3 quarts water
16 oz Barilla whole grain spaghetti
2/3 cup Lee Kum Kee vegetarian hoisin sauce
1/2 cup Skippy chunky peanut butter
2 tbsp rice vinegar
2 tbsp Yamasa low sodium soy sauce
Bring water to a boil. Add spaghetti and cook for 7 minutes, stirring occasionally. Drain, leaving a little pasta water to mix with the sauce, and set aside.
While spaghetti is cooking, in a 2 cup measuring cup, add peanut butter, hoisin sauce, soy sauce, and vinegar. Mix the layers until incorporated. Stir sauce into spaghetti until noodles are coated.
2 tbsp hoisin sauce: 108 cal, 1g fat, 970 mg sodium, 19g sugar, 1g protein
Altered from https://plantbasedjess.com/hoisin-peanut-butter-sauce/
For extra sauce (it was too salty with only 16 oz spaghetti)
1 cup Lee Kum Kee vegetarian hoisin sauce
3/4 cup Skippy chunky peanut butter
3 tbsp rice vinegar
3 tbsp Yamasa low sodium soy sauce
