, , , ,

Vegetable & Cashew Nut Stiry-Fry

Vegetable & Cashew Nut Stir-Fry


50g pasta of your choice (I used Fusilli)
Half tablespoon of sunflower oil
Half tablespoon of soy sauce
Half tablespoon of balsamic vinegar
Quarter tablespoon of honey
Half tablespoon of sunflower oil
35g broccoli broken into florets
4 thick slices of courgette, cut into strips
Quarter red pepper, sliced
40g mushrooms, sliced
30g red beans (the kind you get in a tin or jar), drained
15g unsalted cashew nuts

What to do:

Cook the pasta according to the packet instructions (usually about 8 minutes) until al dente. Drain and set aside.
In a small bowl, mix half tablespoon of sunflower oil, the soy sauce, balsamic vinegar and honey.
Heat half a tablespoon of sunflower oil in a frying pan over a medium heat.
Chuck in the broccoli, courgette, pepper, mushrooms, red beans and cashew nuts.
Stir in the soy mixture from the small bowl and mix well.
Cover and cook until the veggies are tender but crisp. This should take about 3-5 minutes.
Serve over the pasta.

Top tip:

Would work well with couscous or rice too!