It was just me for Meatless Monday! today.

I was hungry for pasta, which I rarely eat, and I wanted to keep it simple and fast.

I also didn’t want to shop for any ingredients. So, Meatless Monday! was a really low carbon footprint meal.

Let me also add that the peanut butter which I use is a no sugar added, natural brand made from roasted Valencia peanuts; that’s it!

I scavanged the pantry and the freezer for what was available.

I just happen to have a basil plant on my patio.

I am sure that there is a better peanut sauce recipe but I improvised with what I had.

Ingredients:

Whole wheat pasta

1 cup frozen peas

5 scallions

1/2 cup broccoli florets

Sauce:

1 Tbspn peanut butter

1 Tbsp Bragg’s Aminos

1/2 lime, juiced

1 Tbspn crushed red pepper flakes

1/4 cup fresh basil chopped

Method:

Boil the pasta.

Chop the veggies.

Mix together the peanut butter, Bragg’s Aminos, lime juice and crushed red pepper.

Place veggies in the colander and pour linguini and water over veggies and allow to drain.

Mix the sauce and chopped basil into the pasta, mix and enjoy!

I like the idea of gently “scalding” veggies with the pasta water. It brings out the flavors of the veggies and warms everything nicely.

Just me, dining al fresco!

A cool cucumber salad with red onion complimented this meal and tamed the heat a bit.