Spicy Peanut-Dressed Pasta and Vegetables made with NUTTER BUTTER Variegate



24 servings, 2 cups each

  • Peanut Dressing:

  • 1 lb. NUTTER BUTTER Crème Variegate
  • 5 oz. chili-garlic sauce
  • 4 fl oz soy sauce
  • 2 fl oz rice vinegar

  • Assembly:

  • 6 lb. whole wheat spaghetti, cooked
  • 1½ lb. napa cabbage, chiffonade
  • 12 oz. carrots, julienne
  • 12 oz. celery, julienne
  • 6 oz. red bell peppers, julienne
  • 3 oz. dry roasted peanuts, chopped
  • ½ oz. scallions, chopped
  • ½ oz. fresh cilantro, chopped

Nutrition per serving

Calories180 Total fat2.5 gSaturated fat0 gCholesterol0 mgSodium1080 mgCarbohydrate35 gDietary fiber7 gProtein8 gVitamin A60 %DVVitamin C30 %DVCalcium4 %DVIron15 %DV

For Peanut Dressing: Whisk together all ingredients. Refrigerate until ready to use.

For each serving: Toss 1 cup spaghetti with 1/2 cup cabbage, 1/4 cup carrots, 1/4 cup celery, 1 Tbsp. peppers and 2 Tbsp. Peanut Dressing. Top with 1 tsp. each peanuts, scallions and cilantro.


Make Ahead

Peanut Dressing can be prepared and refrigerated up to 2 days before using as directed.


To help reduce sodium, use lite soy sauce.

© Mondelēz International group