Rich and flavourful, this sauce is addictive!
250g Clearspring Semi Whole Wheat Fusilli
2tsp peanut oil
1 shallot or 2 spring onions, finely chopped
1 clove garlic, finely chopped
1/4 tsp crushed dried chilli
1 ts cumin
59g unsalted peanut butter
1/4 tsp Clearspring Traditional Sea Salt
59ml light coconut milk
1 tbsp Clearspring Soya Sauce or Clearspring Tamari Soya Sauce
1 tbsp lime juice
1 tsp ginger juice or peeled and finely grated fresh ginger
1 tbsp fresh coriander
1. Cook fusilli in plenty of boiling, salted water according to the directions on the package, until ‘al dente'. Drain and immediately rinse in cold water until cool. Set aside.
2. In a small saucepan heat the peanut oil over a medium-low heat and sauté the shallot, garlic and chilli for 1-2 minutes. Add the cumin and sauté briefly.
3. Combine the peanut butter and the next 4 ingredients in a small bowl, mixing well. Add the mixture to the saucepan and bring to a simmer. Very gently simmer for 1 minute and remove from the heat. Add the last 3 ingredients. If too thick, add a little more coconut milk or water.
4. Toss the peanut sauce with the fusilli and serve.