Okay, so I gave things another go a few days ago, and found what I was looking for! while the sweet potato recipe is good for veggies, this one holds up to pasta as it's a bit thicker.
2 tablespoons smooth peanut butter
2 tablespoons peanut oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 medium cloves garlic, chopped coarse
1 ½ inch piece ginger , peeled½ jalapeño chile , halved and seeded
Comments: Perhaps due to its thickness, this utterly failed on my beets and sugar snap peas. I'll have to compare it to the sweet potato recipe to see how it compares with the addition of water, as they're probably quite similar. I subbed vegetable oil for the peanut oil, a mix of vinegars for the rice and sriracha for the jalapeño.
Comments Update: I tried this again with veggies and tofu. Not happening, this is delicious on pasta, but I'm returning to the old recipe for veggies.