My husband and I thought this was pretty good, but I did however change up the ingredients just a bit. The amount of ingredients I used were... 1/2 cup creamy peanutbutter, 1/3 cup hot water, 1 tablespoon of reduced sodium soy sauce, 2 cloves of minced garlic, 1/4 cup half-n-half, 1 teaspoon of chili sauce, 6-oz. of spaghetti, but next time I may use 8-oz., plus I left out the cilantro. I did add an 1/8 teaspoon of dried ground red pepper, as I thought the sauce could use a bit of heat. While I was cooking the spaghetti, I mixed everything else in a 2-quart glass casserole baking dish, (covered it) and kept it warm by placing it in the microwave and cooking it at low temp (low power level in a 900 watt microwave oven). Once the spaghetti was done cooking, (and drained) I then added it to the baking dish, covered it, and cooked it on low heat (on power level 4) for about 5 minutes in the microwave, and stirring it half way through. The noodles did absorb a bit more of the peanutbutter mixture, but in all, everything was still nice and creamy. I also wanted to mention here... since I used 6-oz. of the spaghetti, I thought that was enough to serve at least 3 people. And if I were to use 8-oz., I think that would make enough to serve 4 people. I must say... this was quite an unusual pasta dish, but since my hubby loves peanutbutter, and I love pasta, I thought I would give this recipe a try. This pasta dish isn't something I will make often, just maybe once in a while.
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My husband and I thought this was pretty good, but I did however change up the ingredients...