Vegetable Cashew Saute

11 Reviews

Prep: 30 min
Cook: 15 min
Ready In: 45 min

“A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.” - by DVDANDV

Directions

Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
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

Amount Per Serving (8 total)

Calories
446 cal
22%

Fat
19.3 g
30%

Carbs
57.2 g
18%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

AUSTINS

Mar. 28, 2007

"Wonderful! I too changed the sugar to Agave (equal amount). I used cornstarch to thicken the liquid at the end to make more of a sauce as it was very runny. I might try rice next time instead of Pa..." See moresta for a change. My family absolutely loved it!"

SKS

Mar. 3, 2009

"I made this the other night and thought it was good, but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and filling...." See more I also used one package of udon noodles (8.8 oz.) and it was plenty of noodles for two people. Also, if you haven't used sesame oil before, be really careful - it gets hot very quickly and can spatter everywhere if you don't add the veggies fast enough. "

Daniela

Sep. 11, 2007

"I found this recipe to be a bit too vinegary. In the future I will cut down on the vinegar. Also I served it over rice, but the rice over absorbed the vinegar taste...." See more"

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