When I scour through various magazines, blogs, and food sites, for recipe inspiration I’m drawn to one thing. Carbs. Pasta. Cookies. Cakes. Sandwiches. Bread. Pizza.
So needless to say this weekend I guiltily carb loaded and ended up eating my weight in pasta and carrot cake. No, I didn’t run a marathon so I have no excuse. But everyone needs a little pasta in their life. Right? Right. Just maybe not for breakfast lunch and dinner for 3 days in a row.
This dinner is really a no brainer. It’s easy, hearty, and pretty healthy. I used whole wheat spaghetti noodles from Trader Joe’s, and tossed them in a fresh, smooth cashew sauce. Why cashews and not peanuts? Because I had cashews in my cupboard that needed to be used and I was curious to see how it would taste. I’m sure using peanuts would be equally as tasty. So let me know how that goes if you decide to experiment.
Oh and did I mention the kids will love this dish? None of the flavors are too intense or overwhelming and you can sneak in all kinds of veggies without them really noticing.
And here we are:
- ½ pound whole wheat spaghetti noodles
- ¾ cup frozen edamame shells
- ½ cup homemade cashew butter
- 2½ tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh chopped ginger
- 1 clove garlic
- 1 teaspoon toasted sesame oil
- ¾ cup snow peas, trimmed and sliced thin
- 1½ cups thinly shredded cabbage
- ⅛ cup chopped salted and roasted cashews
- Cook pasta according to package directions.
- Meanwhile defrost the edamame. Then, in a food processor or blender, blend together the cashew butter, soy sauce, rice vinegar, ginger, sesame oil, and garlic until smooth.
- In a large bowl, toss together the pasta, cashew sauce, cabbage,snow peas, and edamame. Top with chopped cashews (and chili pepper flakes if desired for heat).