Pineapple Peanut Butter Pasta
A creamy, sweet, spicy pantry pasta built from pineapple, peanut butter, garlic, lemon, and whatever confidence is left.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Serves
- 2 to 3 servings
What you need
Pasta & Sauce
- Fettuccine or other pasta
- 1/2 onion, diced
- 2 to 4 cloves garlic, minced
- Pineapple chunks, chopped
- Red pepper flakes, to taste
- Chicken broth or chicken bouillon
- 1 big spoonful chunky peanut butter
- A little Dijon mustard
- Heavy cream
- Lemon zest and lemon juice
- Oil
- Salt and black pepper, as needed
THE PLAN.
- Cook the pasta in salted water. Reserve a little pasta water, then drain.
- Sauté the onion in oil. Add the pineapple and red pepper flakes.
- Add the garlic and cook briefly, just until fragrant.
- Pour in the chicken broth and let it reduce slightly.
- Stir in the peanut butter, Dijon, heavy cream, lemon zest, and lemon juice. Taste and adjust the heat and seasoning.
- Toss in the pasta, adding a splash of reserved pasta water until the sauce loosens and coats the noodles.
- Plate it up and pretend this was the plan all along.