Tequi-Lime Vegetarian Linguine


This dish is very light to digest even if you add prawns or chicken. It’s quick and easy to make too! For the ultimate dessert pairing, follow with Chef Ann's Paris in a Chocolate Luxury Rouge Collection

Tequi-Lime Vegetarian Linguine


  • 2 Tablespoons olive oil
  • 2 large cloves garlic, crushed
  • 1/2 yellow or orange bell pepper, julienned 
  • 1/2 red bell pepper, julienned
  • 1/2 medium red onion, julienned
  • Linguine pasta, approx. 4oz dried
  • 1 teaspoon red chile flakes 
  • 2 teaspoons fermented black beans*
  • 4 Tablespoons Chef Ann's Tequi-Lime sauce
  • Cilantro for garnish (optional)


  • Preheat oven to 500F.
  • Put black beans in a heatproof container and add boiling water. Let them soften for a few minutes then rinse and set aside. 
  • Cook linguine according to package directions and drain.
  • While linguine is cooking, add the garlic, olive oil, and vegetables to a frying pan and sautee over medium heat until slightly softened.
  • Toss the vegetable mixture, chile flakes, fermented beans, and Tequi-Lime sauce with the cooked linguine.
  • Spread the mixture onto a cookie sheet and bake in preheated oven for 5 minutes.    
  • Spoon onto plates or bowls and top with chopped fresh cilantro (optional)

Note: For a non-vegetarian version, top with sauteed protein of your choice.

*Also known as douchi, fermented black soybeans, Chinese fermented black beans, OR salted black beans. A popular Chinese ingredient, Fermented black beans are normally rinsed before being used in cooking. Soaking for just a few minutes will plump them up enough for cooking. The beans can then be used whole, chopped, minced, or pureed. Source


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