Vegetable Cashew Saute

Vegetable Cashew Saute

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

45 m servings 446 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 fi...

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.

This was delicious. I love the combination of edamame and cashews--so rich and filling (which is why I made it without the pasta). I wouldn't have thought to add balsamic vinegar to an Asian-ins...

This was not bad. I made a few adjustments such as serving with rice instead of pasta and not frying vegetables in sesame oil which I'm glad I didn't because there was just so much sauce already...

Made this for a quick dinner last night, and it was YUMMMMM!!!!!! Love the combination of crispy vegs and a simple but delicious sauce. Satisfied my friend's craving for pasta and mine for vegs,...

I loved this recipe - it used sauces from my Asian cabinet (soya sauce and sesame oil) and condiments from my Western repetoire (balsamic vinegar and EVOO) to make a refreshing, tangy sauce. It...

The flavor was good, but I wasn't thrilled. AND, this made WAY more than my husband and I could eat in one week, so some of it ended up going bad.

I love cashews and they were delicious with the veggies and sauce. What I changed in this recipe was that I sauteed onion, red pepper and broccoli in olive oil, only used the sesame oil in the ...