Ingredients
3 c Chopped cabbage
1 1/2 ts Worcestershire sauce *
1 md Onion; chopped
1/4 ts Crushed red pepper
1 1/2 ts Oil
1/2 ts Curry powder
9 oz Pasta shapes
-- (shells, bow-ties, etc)
1/8 ts Ground cloves
1 Garlic clove
-- minced or mashed
1/4 c Crunchy peanut butter
1 tb Fresh lime juice
7 oz Coconut "milk"
1 1/2 ts Brown sugar
1 tb Chopped fresh cilantro
1 1/2 ts Soy sauce
1 ts Chopped fresh basil
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* (Vegetarian or regular worcestershire sauce,
as you prefer.)
Saute cabbage and onion in oil til just softened. Set aside
in large bowl.
Cook pasta till al dente. While pasta cooks, mix next 9 ingredients
in a
sauce pan. Heat gently, adding coconut milk gradually. Do not
boil. Mix
cooked pasta with sauce and veggies. Mix in cilantro and basil.
Serve
immediately.
This is a heavy dish; serve with a steamed veggie,
and/or a light green salad.
Makes 4 servings.
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