Vegan One-Pan Veggie Noodles with Cashew Sauce
For a truly Instagram-worthy dish, use a combination of PC Butternut Squash Veggie Noodles and PC Beets Veggie Noodles. Top with fresh herbs or pea shoots and serve with PC Plant-Based Chickenless Breasts and a simple green salad.
1 tbsp (15 mL) Olive Oil
1 pkg (340 g) PC Butternut Squash Veggie Noodles
½ cup (125 mL) PC Edamame – Frozen
¼ tsp (1 mL) Each Salt & Black Pepper
2 tbsp (30 mL) PC Plant-Based Cashew Dip
¼ cup (60 mL) Roasted unsalted Cashews
- Heat oil in skillet over medium-high heat. Add veggie noodles and frozen edamame; cook 2 to 3 minutes, tossing and stirring often, or until noodles are tender-crisp and edamame is heated through. Season with salt and pepper. Remove from heat.
- Stir cashew dip with 2 tbsp water in small bowl until smooth. Gently stir into noodle mixture to coat. Sprinkle with cashews
Makes 2 servings
Per serving: fat 21 g (Of which, 3 g is saturated), sodium 340 mg, carbohydrate 28 g, fibre 4 g, protein 9 g