Vegan One-Pan Veggie Noodles with Cashew Sauce

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


  1. 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.
  2. 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

Nutritional Information

Per serving: fat 21 g (Of which, 3 g is saturated), sodium 340 mg, carbohydrate 28 g, fibre 4 g, protein 9 g




Courtesy of your In-store Dietitian: Lisa Ireland, RD

* | ( 289-923-2874

Contact Lisa for more recipe ideas or to book a nutrition consultation or grocery store tour!






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