Vegan Satay Pasta
This Easy Vegan Satay Pasta recipe is creamy, rich, and loaded with flavor. A nutty satay sauce coats tender spaghetti, paired with hearty cannellini beans, sweetcorn, and butternut squash for a satisfying yet simple meal. Perfect for a quick dinner that's both vegan-friendly and delicious!
Equipment
- 1 large skillet
- 1 Medium Pan
- 1 mixing bowl
- 1 Knife & Cutting Board
- 1 Can Opener
Ingredients
- 7 oz spaghetti (200g)
- 1 tablespoon olive oil
- 5.3 oz butternut squash (150g) diced
- 3.5 oz cavolo nero (100g) roughly chopped
- 4.2 oz tinned sweetcorn (120g) drained
- 1 tin cannellini beans (240g drained weight) drained and rinsed
For the Satay Sauce:
- 2 tablespoons smooth peanut butter (30g)
- 2 tablespoons soy sauce (30ml) tamari
- 1 tablespoon maple syrup
- 1 whole garlic clove
- 1 teaspoon freshly grated ginger
- salt and pepper to taste
For Serving (optional):
- 2 tablespoons nuts or seeds chopped
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions. Before draining, save about half a cup of the pasta water for later. Drain the pasta and set it aside.
- Heat the olive oil in a pan over medium heat. Add the diced butternut squash and cook until tender, stirring occasionally. This should take about eight minutes. Add the cavolo nero and sweetcorn to the pan. Stir and cook until the kale wilts, which takes about three to four minutes.
- In a small bowl, mix the peanut butter, soy sauce, maple syrup, minced garlic, and grated ginger. Add a little of the reserved pasta water to thin the sauce to your desired consistency. Taste and season with salt and pepper.
- Pour the sauce into the pan with the cooked vegetables. Stir well so everything is evenly coated. Add the cannellini beans and let them heat through for two to three minutes.
- Add the cooked spaghetti to the pan with the sauce and vegetables. Toss everything together gently. If the dish looks too dry, add a splash of the reserved pasta water to loosen it.
- Divide the satay pasta into bowls. For extra crunch, sprinkle some chopped nuts or seeds on top if you like. Serve immediately and enjoy this flavorful and satisfying dish.
Notes
- Serving - Serve the satay pasta fresh and warm for the best flavor and texture. Garnish with chopped nuts or seeds for extra crunch and pair it with a simple side salad or crusty bread to make it a complete meal.
- Storage - Store any leftover pasta in an airtight container in the refrigerator for up to two days. For reheating, warm it gently in a skillet over low heat, adding a splash of reserved pasta water or plant-based milk to loosen the sauce if needed. Avoid microwaving as it may dry out the pasta.
- Adjust Sauce Consistency - If the satay sauce feels too thick, use the reserved pasta water to thin it to your desired consistency. Add it gradually to avoid making the sauce too watery.
- Customize Heat Levels - Adjust the amount of garlic and ginger in the sauce to suit your personal taste. You can also add a pinch of chili flakes for an extra kick of heat.
- Ingredient Swaps - If butternut squash is unavailable, swap it for sweet potatoes or carrots for a similar sweetness and texture. For the greens, spinach or kale can be used in place of cavolo nero.
- Crunchy Garnish - Don’t skip the optional garnish of chopped nuts or seeds. It adds a satisfying crunch and complements the creamy satay sauce beautifully.
- Serving Tip - If you’re hosting, serve the satay pasta in a large serving bowl and let guests garnish their portions with nuts or seeds to suit their preference.