1 package black bean spaghetti, cooked and rinsed
1 large bell pepper, thinly sliced
1 large cucumber, thinly sliced
150 grams snap peas or snow peas, de-stringed
1 medium carrot, shredded or spiralized
1 small red onion, very thinly sliced
3 tablespoons peanut butter (smooth)
Juice of a lemon (about 3 tablespoons)
2 tablespoons coconut aminos
1 tablespoon toasted sesame oil
1 teaspoon finely grated ginger
Water to thin as needed
Cook the pasta according to the package instructions and rinse in cold water once it’s ready.
While the pasta is cooking, make the dressing. Add the peanut butter, lemon juice, aminos, sesame oil, and ginger to a jar and shake well until combined. Add a splash of water if needed to thin - the dressing thickens a bit as it sits.
In a large bowl, mix the cold pasta, bell pepper, cucumber, snap peas, carrot, and red onion. Top with the peanut butter dressing and mix well to coat. Serve chilled or at room temperature.