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Fusilli with Peanut Sauce

Rich and flavourful, this sauce is addictive!

Serves 4


  • 250g 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 water
  • 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.


John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.