by Robin Robertson, Quick−Fix Vegan
Colorful vegetables and chewy noodles merge deliciously in a creamy and fragrant sauce. Use Thai basil if at all possible, although cilantro or regular basil can be used if necessary. Instead of cashew butter, you can substitute peanut butter. Add some sautéed tofu or tempeh for extra protein, and swap out the veggies according to your preference or what's on hand.
12 ounces linguine
1 Tbsp neutral vegetable oil
5 scallions, minced
1 carrot, shredded
1 tsp grated fresh ginger
1 cup snow peas
1/2 cup fresh Thai basil, cilantro, or regular basil
2 Tbsp cashew butter
1 Tbsp sriracha sauce
1 Tbsp soy sauce
1 tsp light brown sugar
1 13-oz can unsweetened coconut milk
Cook the linguine in a large pot of boiling salted water until just tender, about 10 minutes. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the scallions, carrot, ginger, and snow peas, and cook until the snow peas are softened, about 2 to 3 minutes. Add the basil and cook, stirring gently, until hot.
In a small bowl, combine the cashew b utter, sriracha, soy sauce, and sugar. Stir in the coconut milk until well blended. Stir the mixture into the vegetables and keep warm. Drain the cooked pasta and return to the pot. Add the sauce and vegetable mixture and toss to combine. Serve hot.
Yield: serves 4
Recipes: Vegan, Noodles, Parve, Kosher