Peanut Ginger Pasta Recipe
Peanut Ginger Pasta Recipe photo by Taste of Home

Peanut Ginger Pasta Recipe

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To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a linguine sauce. It's so good, we've never have leftovers. —Allil Binder, Spokane, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2-1/2 teaspoons grated lime peel
  • 1/4 cup lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons water
  • 1 teaspoon sesame oil
  • 1/3 cup creamy peanut butter
  • 2-1/2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces uncooked whole wheat linguine
  • 2 cups small fresh broccoli florets
  • 2 medium carrots, grated
  • 1 medium sweet red pepper, julienned
  • 2 green onions, chopped
  • 2 tablespoons minced fresh basil

Nutritional Facts

2 cups: 365 calories, 13g fat (2g saturated fat), 0mg cholesterol, 567mg sodium, 57g carbohydrate (6g sugars, 10g fiber), 14g protein


  1. Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain.
  2. Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine. Yield: 4 servings.
Originally published as Peanut Ginger Pasta in Cooking for 2 Fall 2007, p14

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Reviewed Apr. 17, 2016

"This is a good recipe but the lime was out of balance with the rest of the sauce ingredients. I will certainly eat the leftovers but if I make it again I will scale back the lime. (I used fresh lime zest and bottled lime juice.)"

Reviewed Mar. 11, 2016

"Loved it! Fresh, fresh, fresh! I loved the crunchiness of the red pepper and green onion and the softness of the broccoli. The sauce was great! I would probably use less ginger and sesame oil next time but we all really enjoyed it. I made my own whole wheat fettuccini pasta for this and it turned out perfect! Thank you for the recipe!"

Reviewed May. 12, 2015

"After seeing the 1 star comment, I decided to make the sauce before messing with the veggies and pasta. I love a good Thai peanut sauce, and at first glance this looked good. I used fresh limes and lime zest. I didn't even have a full 1/4 cup of lime juice and it was way too sour. And, it wasn't very peanut buttery. Long story short, I ended up adding almost twice the amount of peanut butter, and a huge heaping tablespoon of honey. A couple of tablespoons of olive oil, too, for consistency. I wonder, though...I used an organic peanut butter that doesn't have a lot of added sugar and stuff. (Just now switching to organic.) So maybe that's what went wrong. It's a good starter recipe, though, so three stars. I actually started smearing it on crackers to taste test. Haven't had it on the pasta yet."

Reviewed Mar. 25, 2015

"Used cherry tomatoes instead of broccoli and added shrimp - yum! It really did make me forget that I was eating whole wheat pasta."

Reviewed Mar. 5, 2015

"Made this as a side dish with salmon. Used thai basil. Had the girls over for lunch and they went crazy over the Peanut Ginger Pasta !!!!!!"

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