1 (16 oz) box whole wheat linguine
6 cloves garlic, minced
½ tsp minced ginger
1 tbsp coconut sugar
4 tbsp safflower oil
4 tbsp rice vinegar
6 tbsp coconut aminos
2 tbsp sesame oil
1 tsp crushed red pepper flakes
6 scallions, sliced
1 tsp sesame seeds
Optional: chopped fresh cilantro
1
Cook linguine according to package directions. Drain and transfer to a large bowl.
2
Heat a small saucepan over medium-low heat. Combine the garlic, ginger, sugar, oil, vinegar, coconut aminos, sesame oil, and red pepper flakes. Bring to a boil, mixing constantly.
3
Pour marinade over pasta, and mix well. Sprinkle with scallions, sesame seeds, and optional cilantro. Enjoy!
CategoryDairy-free/Soy-free, Entrées, Pasta, Side dishesCuisineAsian
Ingredients
1 (16 oz) box whole wheat linguine
6 cloves garlic, minced
½ tsp minced ginger
1 tbsp coconut sugar
4 tbsp safflower oil
4 tbsp rice vinegar
6 tbsp coconut aminos
2 tbsp sesame oil
1 tsp crushed red pepper flakes
6 scallions, sliced
1 tsp sesame seeds
Optional: chopped fresh cilantro
Directions
1
Cook linguine according to package directions. Drain and transfer to a large bowl.
2
Heat a small saucepan over medium-low heat. Combine the garlic, ginger, sugar, oil, vinegar, coconut aminos, sesame oil, and red pepper flakes. Bring to a boil, mixing constantly.
3
Pour marinade over pasta, and mix well. Sprinkle with scallions, sesame seeds, and optional cilantro. Enjoy!