Citrus and Cashew Pasta
1 cup green beans
8 florets of broccoli
1/2 cup cauliflower
1 yellow squash
2 cups cabbage
2 cups pasta
1/4 cup cashews
1 citrus fruit
*All measurements are approximations and do not need to be followed exactly.
1. Heat the pan to medium and add a dash of olive oil. Chop the onion and green beans. Toss the onion into the pan. Wait until it cooks a bit, then drop in the green beans until both begin to brown.
2. Slice the broccoli, cabbage, carrot, cauliflower, and yellow squash. Throw the mixture in the pan on medium heat, stir, and cover it up. Let the veggies cook for about 15 minutes, mixing the items together every couple of minutes. There are a lot of vegetables, so they need time to thoroughly cook.
3. While the veggies are cooking, multitask by boiling water for the noodles. Add two cups of pasta and cook until done. I used bowtie pasta, but you may use whatever you have on hand. While the pasta is boiling, be sure to stir the veggies occasionally.
4. Mix in some spices with your veggies. This may include basil, black peppercorns, coriander, garlic, mustard seed, oregano, paprika, parsley, red chili pepper, rosemary, sea salt, and thyme. But you can use whatever you have in your pantry or whatever you think adds the best flavor.
5. Everything should be cooked at this point. Take a vegetable piece and taste for yourself, same goes for the pasta. Your taste buds will know if it needs extra time. Strain the pasta and mix it in with your vegetables.
6. Now for the final touches! Top off the dish with cashews, citrus, and Thai peanut sauce. My peanut sauce is from Sprout's and it's completely vegan. But I have also found a vegan version at Target too. That's all, friends. Enjoy!
Carmen Varner is a freelance writer, editor, and tutor. She most enjoys concocting recipes, traipsing through nature, and having a good laugh. For questions or inquiries, you can reach Carmen at: email@example.com
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