Directions:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.81 Kcal (3411 kJ) | ||
| Calories from fat | 412.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.81g | 70% | |
|---|---|---|---|
| Sodium | 1359.42mg | 57% | |
| Potassium | 560.97mg | 12% | |
| Total Carbs | 82.93g | 28% | |
| Sugars | 18.06g | 72% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 21.72g | 43% | |
| Vitamin C | 43.5mg | 72% | |
| Vitamin A | 1mg | 33% | |
| Iron | 21mg | 117% | |
| Calcium | 75.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 307.98 Kcal (1289 kJ) | ||
| Calories from fat | 155.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.32g | 70% | |
|---|---|---|---|
| Sodium | 513.84mg | 57% | |
| Potassium | 212.04mg | 12% | |
| Total Carbs | 31.35g | 28% | |
| Sugars | 6.83g | 72% | |
| Dietary Fiber | 2.19g | 23% | |
| Protein | 8.21g | 43% | |
| Vitamin C | 16.4mg | 72% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 7.9mg | 117% | |
| Calcium | 28.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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