Ingredients

Ingredients (use vegan versions):

1/2 lb. broccoli flowers and thin stems
1 red pepper, diced
3 cloves garlic, crushed
4 tablespoon peanut butter
3 tablespoon hot water
1 teaspoon cayenne pepper
2 tablespoon soy sauce
1 tablespoon vegan Worcestershire sauce
1 tablespoon vegan white wine vinegar
Pasta for 2, fusilli works well

Directions:

Start boiling the pasta. Mix all but the vegetables (and pasta) to make cold sauce. Season to taste. When the pasta is two minutes away from being done, add the vegetables to the pasta water. Drain the pasta and the vegetables. Mix with sauce and serve. No parmesan for this pasta dish! My thanks to Rakel and Sigurd for sharing this in alt.food.vegan - it has become a favorite dinner in my kitchen!

Serves: 2

Preparation time: 15 minutes