4 ozs Brown Rice Fettuccine
2 tbsp Tamari
1 1/2 tsp Maple Syrup
1 tbsp Lime Juice
1 Garlic (clove, minced)
1/4 cup Water
1/2 Red Bell Pepper (sliced)
1/3 cup Frozen Edamame (thawed)
2 tbsp Raw Peanuts (chopped)
1/4 cup Cilantro (chopped, optional)


Cook the pasta according to the directions on the package. Once the pasta is
cooked and strained, run cold water over the pasta to prevent from overcooking. Add back to the pot. While the pasta cooks, in a small pot over medium-low heat add the tamari, maple syrup, lime juice, garlic and water. Bring to a low boil. Add the pepper and edamame and cook for 3 to 5 minutes, until cooked through. Pour the sauce and edamame mixture over the pasta and toss to combine. Serve with chopped peanuts and cilantro on top. Enjoy!


Leftovers, Refrigerate in an airtight container for up to five days.
Nut-Free, Omit the peanuts.
More Flavor, Add chilli flakes.
Additional Toppings, Add additional vegetables such as broccoli, snap peas or mushrooms

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