One-Pan Thai Peanut Veggie Pasta | Recipes | Hampton Farms

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, halved and sliced into half moons
• 16 ounces cremini mushrooms, stemmed and sliced
• 1 large carrot, cut into matchsticks
• 2 cloves garlic
• 1 tablespoon grated fresh ginger*
• 1 large bell pepper, sliced (I used 1/2 yellow and 1/2 red)
• 5 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons Hampton Farms Creamy Peanut Butter
• 3 1/2 cups low sodium vegetable broth
• 8 ounces whole wheat spaghetti
• Juice of 1 lime, plus more for serving
• 1/2 cup chopped cilantro
• 1/2 cup Hampton Farms chopped peanuts