Pasta and Veggie Saute

Pasta and Veggie Saute

The truth is, that while I love to cook and entertain, I don’t always have a lot of time. I find, when I am in a hurry, I gravitate towards one-dish meals. This dish is a blend of pasta and veggies, with the addition of sesame oil and cashews for extra flavor. It is a great vegetarian main dish, but meat lovers seem to like it, too. It could also be a side dish, if you prefer. I love the mix of flavors, colors and textures. Simple but really tasty.

Pasta and Veggie Saute

1 (16 ounce) package whole wheat rotini pasta, cooked
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons white sugar
3 T. oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh mushrooms, use whatever mushrooms you can find
1 cup shelled edamame (green soybeans) – use organic
3/4 cup chopped unsalted cashew nuts

In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar. Set aside.  Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes longer or until vegetables are tender, but crisp. Toss with the cooked pasta. Serves 4-6.