Happy Meat-Free Monday! Here is a hearty recipe that is so easy and quick to make. You’ll want to use a thick pasta like linguine to retain its texture against the thick and creamy sauce. Use any vegetables you like but I would recommend sturdy veggies like broccoli and cauliflower. The mixtures of salty, sweet and tart flavors coalesce to create an irresistible dish.
Linguine with Broccoli and Peanut Sauce
8 ounces linguine
8 ounces broccoli
6-8 ounces other mixed veggies (cauliflower, mushrooms, peppers, etc.)
1 cup unsweetened creamy peanut butter (Trader Joe’s is my fave, if you couldn’t have guessed)
2/3 cup soy sauce
1/2 cup water
1 teaspoon sugar
4 tablespoons lime juice
Cook pasta according to directions. Prepare veggies as you like…steaming is best but boiling works too.
While pasta and veggies cook, prepare peanut sauce. Combine peanut butter, water, soy sauce, sugar and lime juice in small pot. Cook on low to medium heat, stirring frequently for approximately 8 minutes. Monitor closely as sauce can easily burn. Add more water while cooking if sauce becomes too thick.
Plate each dish with pasta and veggies and then pour sauce over each individual serving.
Image by jodigreen via Flickr and the Creative Commons License.
Looks great. Is pasta a deliberate choice over noodles for this?
Thanks so much, Gourmet Gorman! To answer your question, no, there’s no specific reason…definitely use hearty noodles like udon if you choose. I used linguine one time when I was cooking in a rush. I didn’t have any other thick noodles on hand but I just loved the way it turned out!