Ingredients
- 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