Rainbow Peanut Noodles Vegan Pasta Bake

Gluten-free noodles, bright bell peppers, crunchy broccoli, and creamy peanut sauce make this vegan pasta bake colorful and tasty. This dish has few carbs and calories and lots of healthy vegetables, so it can be eaten on any occasion and feel good.

Ingredients:

• 8 oz gluten-free pasta
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup broccoli florets
• 1 cup snow peas, trimmed
• 1/2 cup creamy peanut butter
• 1/4 cup gluten-free soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup water
• 1 tbsp sesame oil
• 1/4 cup chopped peanuts
• 2 green onions, thinly sliced
• Salt and pepper to taste

Instructions:

Warm the oven up to 190C 375F

Follow the directions on the package to cook gluten-free pasta until it is al dente

Remove the water and set it aside

Sliced bell pepper, shredded carrots, broccoli florets, and snow peas should all be put in a large bowl together

Add peanut butter, soy sauce, rice vinegar, water, ginger, garlic powder, and sesame oil to a different bowl

Use a whisk to mix the ingredients until the peanut butter is smooth

Add the peanut sauce to the vegetables and toss them around until they are well covered

Toss the bowl again after adding the cooked pasta to make sure everything is evenly mixed

Move the pasta and vegetable mix to a baking dish and make sure it's spread out evenly

Put green onions and peanuts that have been chopped on top of the pasta

Bake in an oven that is already hot for 20 to 25 minutes, or until the edges start to bubble and the top turns golden brown

Take it out of the oven and let it cool down for a few minutes before you serve it

Before you serve, add salt and pepper to taste