Ingredients

• 12 oz spaghetti
• 1 red bell pepper, sliced into thin strips
• 1/2 medium cucumber, peeled, seeded, sliced into thin strips
• 1/4 small zucchini, sliced into thin strips
• 1/2 cup lightly salted roasted peanuts, crushed or roughly chopped

Peanut Sauce

• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 3 Tbsp Nama Shoyu  Sauce
• 2 Tbsp raw honey
• 2 Tbsp Sriracha (or to taste)
• 1 – 2 Tbsp fresh Lime Juice, or 1 to 2 drops YL Lime Essential Oil
• 1 Tbsp fresh minced ginger, or 1 – toothpick dipped in YL Ginger Oil and then swirled into recipe to release oil
• 1 Tbsp garlic, roughly chopped
• 1 Tbsp. sesame oil

Toppings:

• Chopped green onions
• Sesame Seeds

Directions

• Cook spaghetti according to directions listed on package.
• Meanwhile prepare peanut sauce by combining all sauce ingredients in nutri-bullet container and blend until smooth. Thin with hot water, if necessary
• Drain pasta and pour into large serving bowl. Toss with sauce then add vegetables and peanuts.
• Top with fresh basil, chopped green onions and sesame seeds