Vegetable Cashew Saute

Name: Vegetable Cashew Saute recipe
Prep time: 30 min
Cook time: 15 min
Yield: 8 servings
Cuisine: Global
Ingredients: 1 (16 ounce) package whole wheat rotini pasta; 2 tablespoons dark sesame oil; ¼ cup soy sauce; ¼ cup balsamic vinegar; 2 tablespoons white sugar; ¼ cup dark sesame oil; 3 cups chopped broccoli; 1 cup chopped carrots; 1 cup chopped red bell pepper; 2 cups chopped fresh shiitake mushrooms; 1 cup shelled edamame (green soybeans); ¾ cup chopped unsalted cashew nuts

by Stella Picard 1 year ago

4 (9)

15 minutes

399.2 kcal

53.7 g carbs

Share recipe

Description

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.

Ingredients

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons dark sesame oil
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons white sugar
¼ cup dark sesame oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh shiitake mushrooms
1 cup shelled edamame (green soybeans)
¾ cup chopped unsalted cashew nuts

Directions

1. Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
2. In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
3. Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

Nutrition Facts

serving: 8 servings

calories: 399.2 kcal

carbohydrates: 53.7 g

protein: 12.2 g

saturated fat: 2.8 g

sodium: 489.6 mg

fiber: 6.5 g

sugar: 8.6 g