I might not have mentioned it, but the husband doesn’t love pasta as much as I do. Well, that’s not really the case, since it is really the red sauces that don’t agree with him. So when I want pasta I try to be a bit sensitive to his stomach and try to do pesto or a white sauce (for him, I don’t dig white sauce at all). I had leftover pasta from pasta and meatballs (in marinara, the only way to go with meatballs) and decided to use a bit of Maranatha Sunflower Seed Butter as a base.
I figured if you could make a peanut sauce, you could make a sunflower seed sauce. I’m still not perfectly sold on this idea, but the husband really liked it. I had a 3-4 cups of pasta and a bag of frozen stir fry veggies. Thawed out the veggies and made a sauce.
Sunflower Seed Butter Sauce
2 Tbsp Sunflower Seed Butter
2 Tbsp Rice Vinegar
3 Tbsp Soy Sauce
3 Tbsp Water
1 Tbsp Lime Juice
Hot Sauce to taste
(I found the sunflower seed butter sweet enough, but feel free to add a bit of sugar)
I’m not 100% sold on this one, but when I perfect it, I’ll let you know!