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Noodles with Edamame & Cashew-Lime Sauce
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Description
A delicious Asian-inspired noodle dish perfect for anyone with a peanut allergy. Even peanut butter lovers will enjoy it!
Ingredients
- 1 pound Barilla Plus Thin Spaghetti (or Whole Wheat Pasta)
- 2 cups Frozen Shelled Edamame (soy Beans)
- ½ cups Creamy Cashew Butter
- ½ cups Low Sodium Soy Sauce
- ¼ cups Water
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Fresh Lime Juice
- 1 whole Scallion, Cut Into Pieces
- ½ teaspoons Prepared Grated Ginger
- 2 Tablespoons Brown Sugar
- ¼ teaspoons Red Pepper Flakes
- ½ cups Roasted Cashews, Chopped
Preparation
Cook the pasta in a large pot of water until al dente, 8 minutes. Drain and rinse with cold water.
While the pasta is cooking, boil the edamame for 4-5 minutes. Drain, set aside.
In the meantime, make the sauce by pureeing the cashew butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Toss the pasta with the cashew sauce. Divide into bowls and sprinkle the chopped cashews over the top and serve.
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2 Comments
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Veganess Eats on 7.28.2011
GREAT recipe! I will be trying this this week!
SpencerKate on 7.28.2011
sounds amazing – definitely going to try this soon!