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!
