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Vegetable Cashew Saute

Vegetable Cashew Saute

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
DVDANDV

DVDANDV

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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.
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Reviews

AUSTINS
6

AUSTINS

3/28/2007

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 Pasta for a change. My family absolutely loved it!

SKS
5

SKS

3/3/2009

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. 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
4

Daniela

9/11/2007

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.

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