Ingredients List

  • 450g spaghetti or linguine pasta
  • 30 ml canola oil
  • 4-5 cloves of garlic
  • 20g grated or minced ginger
  • 160g natural smooth peanut butter
  • 50 ml gluten-free soya sauce or tamari sauce
  • 300 – 350 ml pasta water (save this amount of the water used to cook the pasta)
  • 20 ml red wine vinegar
  • 20 ml coconut oil
  • 7 ml Ann-Marie’s Jamaican Hot Sauce
  • 20 ml maple syrup
  • 2 green onions (for plating)

As usual, we offer different ways to use our products in the preparation of your daily meals. Here we have peanut butter pasta that’s spiced up with Ann-Marie's Jamaican Hot Sauce. 

Ingredients:

  • 450g spaghetti or linguine pasta
  • 30 ml canola oil
  • 4-5 cloves of garlic
  • 20g grated or minced ginger
  • 160g natural smooth peanut butter
  • 50 ml gluten-free soya sauce or tamari sauce
  • 300 – 350 ml pasta water (save this amount of the water used to cook the pasta)
  • 20 ml red wine vinegar
  • 20 ml coconut oil
  • 7 ml Ann-Marie’s Jamaican Hot Sauce
  • 20 ml maple syrup
  • 2 green onions (for plating)

 Directions:

  • In medium-large pot, bring salted water to boil and cook pasta according to instruction on package
  • Crush garlic and add to a large skillet with the canola oil. Sauté over low heat until golden in colour
  • Add grated ginger to the pan and sauté until fragrant, about a minute
  • Remove pan from heat and add peanut butter along with about half of the pasta water
  • Stir until peanut butter begins to smooth out. Add more water if necessary, and to your desired consistency
  • Add coconut oil, soya sauce, and hot sauce to the pan and incorporate into peanut butter mixture. Feel free to add more, or a little less, of these ingredients if you desire
  • With tongs, gradually add cooked pasta to the sauce and mix slowly until pasta is completely covered with sauce. Add a bit more pasta water if the pasta gets too sticky
  • Serve sprinkled with sliced green onions

Enjoy!

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