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Quick Thai-Flavored Pasta

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Serving Size: 
  • 1 lb. Pappardelle’s Red Jalapeño Fettuccine
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil*
  • 1 tablespoon red or yellow Thai curry paste*
  • 2 cups veggie or chicken broth*
  • 1 (13.5 oz.) can unsweetened coconut milk*
  • 2/3 cup all-natural (no sugar) peanut butter*
  • 1-2 tablespoons fish sauce (depends on taste)*
  • 1-2 tablespoons sugar (depends on taste)*
  • 1 tablespoon soy sauce*
  • Cilantro as a garnish (optional)

*Or use Pappardelle's (7 oz.) Thai Peanut Sauce

  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  2. In a large skillet, heat oil and stir in curry paste. Cook for 1-2 minutes. Whisk in broth, coconut milk and 1/2 cup water. Bring to a boil and cook for 3-5 minutes. Whisk in peanut butter, fish sauce, sugar and soy sauce to create a smooth and creamy sauce. Adjust seasonings if needed. (-Or- *Use Pappardelle's (7 oz.) Thai Peanut Sauce for "*" items.)
  3. Serve sauce over individual plates of pasta. Garnish with cilantro, if desired.

From This Recipe

$8.00 | 1 lb. package
$6.49 | 7 oz. container