Associated Press
An out-of-the-ordinary combination of vegetables adds up to a savory offering for vegetarians, Fusilli With Broccoli and Peanut Sauce.
It’s a delicious reminder that not all pasta dishes are Italian, says cookbook writer Maria Robbins. The recipe is from her 1999 book, "The One-Dish Vegetarian" (St. Martin’s Griffin, $24.95 hardback, $14.95 paperback).
Her 100 recipes call for ingredients that include pasta, rice and beans as well as vegetables. "I love the vibrant tastes and flavors of vegetable-based dishes," she writes, and "I love the simplicity of a one-dish meal."
The quickly made fusilli recipe is a hybrid that borrows ingredients and techniques from Italy, China and North America. If you know anyone who still claims to dislike broccoli, Robbins promises, this dish will surely bring about a change of mind.
Fusilli With Broccoli and Peanut Sauce
- 3/4 cup smooth peanut butter
- 1/2 cup hot water
- 2 tablespoons soy sauce
- 2 teaspoons worcestershire sauce
- 2 garlic cloves, pushed through a garlic press
- 11/2 teaspoons sugar
- 1/2 teaspoon cayenne, or more to taste
- 2 tablespoons salt
- 1 pound fusilli
- 1 large bunch broccoli (3/4 to 1 pound), trimmed, florets cut into bite-size pieces, stalks peeled and cut on a diagonal into bite-size pieces
- 1/2 cup finely chopped dry-roasted peanuts
Place a large pot of water (6 quarts) on high heat to boil for the pasta.
In a bowl large enough to hold the finished pasta, whisk together the peanut butter and hot water until smooth. Whisk in the soy sauce, worcestershire sauce, garlic, sugar and cayenne. Taste and adjust the seasonings to balance out the sweet and hot flavors.
Salt the boiling water and add the fusilli. Boil for about 7 minutes, until the fusilli is almost al dente. Add the broccoli and boil for 2 to 3 minutes longer.
Drain the pasta and vegetables and add them to the bowl with the peanut sauce. Toss well and serve in pasta bowls. Pass the chopped peanuts for garnishing.
Makes 4 to 5 servings.
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