Rich and flavourful, this sauce is addictive!

Serves 4

Ingredients:
250 g gluten-free or wheat fusilli 
2 teaspoons peanut oil
1 shallot or 2 spring onions, finely chopped
1 clove garlic, finely chopped
1/4 ts crushed dried chilli
1 ts cumin
1/4 c unsalted peanut butter
1/4 ts Sea Salt
1/4 c water
1/3 c coconut milk
1 TS organic Shoyu or Tamari
1 TS lime juice
1 TS ginger juice or peeled and finely grated fresh ginger
1 TS fresh coriander

Method:
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.

Chef: John & Jan Belleme