Cashew Butter Noodles and Vegetables
Servings: 5 people
Ingredients
- 8 oz Chickpea noodles
- 5 tomatoes sliced
- 2 zucchini sliced
- 1 bag kale chopped
Sauce
- 4 Tbsp ginger finely chopped
- 4 Tbsp garlic minced
- 1/2 cup cashew butter
- 4 Tbsp pure maple syrup
- 6 Tbsp low-sodium gluten free soy sauce
- 1 tsp crushed red pepper flakes
Serving
- 1 bunch scallions thinly sliced
Instructions
- Cook the pasta according to package instructions.
Sauce
- Preheat oven to high broil. Roast sliced tomatoes and zucchini until golden brown. In the meantime, chop ginger, garlic, and scallions.
- Cook the garlic and ginger in 1 Tbsp of olive oil for 1-2 minutes in a pot. Combine 2 cups water, cashew butter, maple syrup, and soy sauce. Stirring the sauce continuously, bring to a boil, then reduce heat to medium-low and cook until the sauce thickens, around 5-7 minutes.
- Add the bag of kale to the sauce, and stir until the kale is wilted. Add the roasted tomatoes and zucchini, along with the crushed red pepper.
- Add the noodles to the cashew butter and vegetable sauce. Toss to coat. Garnish with scallions and serve