Tagliatelle in peanut butter sauce

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Prep time: 4 min

Cook time: 11 min

Other time: 0 min

Serves: 4

Ingredients

	350 g White Pasta, dry, preferably tagliatelle
	2 tablespoons Smooth Peanut Butter, (smooth)
	25 g Plain White Flour
	1/2 teaspoons (level) Chilli Powder, mild
	425 ml Skimmed Milk
	2 teaspoons (level) Thyme, Dried, or oregano, fresh, chopped
	1 tablespoons (level) Tomato Purèe
	1/3 tablespoons Waitrose Cooks' Ingredients Chilli Sauce, (1 tsp)
	1 pinch Salt
	1 teaspoons Black Pepper

Instructions

• Cook the tagliatelle in plenty of salted, boiling water for 7-10 minutes or until al dente. Refer to the pack instructions.
  
• Meanwhile, make the sauce. Heat the peanut butter in a non-stick saucepan: it will separate and become quite oily. Blend in the flour and chilli powder and cook for 1 minute.
  
• Gradually add the milk and bring to the boil, stirring constantly, until the sauce thickens and becomes smooth. Stir in the thyme or oregano and tomato purée. Season to taste, with salt, pepper and a dash of chilli sauce.
  
• Drain the cooked pasta and divide between four warmed bowls. Spoon the sauce over the top. Serve immediately.