Vegetable Peanut Pasta
150 - 200 grams of wholemeal pasta
1 tablespoon of oil
2 carrots thinly sliced
2 sliced peppers
150 grams of shredded kale or cabbage
6 spring (green) onions cut into pieces
100 grams of low sugar and salt peanut butter
200 ml of milk
Cook the pasta to packet instructions
In a wok heat the oil on a medium to high heat and stir fry the carrots and peppers for 2 minutes.
Add the kale and onions and cook for a further 6 minutes
Add the peanut butter and milk, lower the heat and mix through
Add the cooked pasta and combine.