Linguine with Ginger Peanut Sauce

Linguine with Ginger Peanut Sauce

Cook Time: 20 MINUTES

Serves: 2 PEOPLE


  • 1 box Banza Linguine
  • ½ cup purple cabbage, shredded
  • ½ cup carrots, shredded
  • ½ cup edamame, shelled
  • ¼ cup mini tri-color bell peppers, thinly sliced
  • 1 scallion, dark green thinly sliced on a bias
  • 3 tbsp rice wine vinegar
  • ⅓ cup peanut butter
  • 2 cloves garlic, finely grated
  • 2” piece of ginger, finely grated
  • 3 tbsp tamari
  • 1 tsp sesame oil
  • 2 tbsp white sesame seeds, toasted
  1. Season Vegetables: Bring a large pot of water to a boil. In a medium bowl, combine cabbage, carrots, edamame, bell peppers, scallions, 1 tbsp rice wine vinegar and ¼ tsp salt. Toss to combine, then set aside to pickle slightly.
  2. Cook Banza: Once water is boiling, add Banza and cook according to package directions. Strain pasta, rinse with cold water to stop cooking and set aside. 
  3. Make Sauce: While pasta cooks, in a large bowl, combine remaining 2 tbsp rice wine vinegar, peanut butter, garlic, ginger, tamari, sesame oil and 1 tbsp water. Whisk until smooth. Alternatively, combine all sauce ingredients in a blender or food processor and puree until smooth.
  4. Finish Pasta: Add seasoned vegetables and Banza to bowl with sauce and toss to coat. Taste and season with salt and pepper as desired. Garnish with sesame seeds.


• Note: this is meant to be served cold.

• Substitute sunflower seed butter for a nut-free alternative.

• Add finely diced fresh jalapeno or serrano to the quick-pickled vegetables for brightness and heat, if desired.