Panda’s Kitchen

Whole grain, plant based, made for the kitchen bench

Edamame Fettucine with Cashews

Ingredients

Method

1. Heat the ovenOven
   • Preheat to 200 °C — this is for the cashews.
2. Roast the cashewsOven tray
   • Once the oven is at 200 °C, roast cashews for 6 minutes.
   • Let them cool.
3. Blend the capsicumStick blender
   • Deseed and roughly chop red and yellow capsicum.
   • Blend smooth and set aside.
4. Chop the onion and mushroomsChopping board · chef’s knife
   • Finely chop onion, into the frypan.
   • Cut button mushrooms into quarters or sixths, depending on size, into the frypan.
5. Fry the onion and mushroomsLarge frypan with lid
   • Add extra virgin olive oil and fry the onion and mushrooms.
   • Season with salt, pepper and a sprinkle of chilli flakes.
   • Add a splash of boiled water, put the lid on and sauté, mixing and tossing now and then.
6. Build the sauceSame frypan · garlic crusher
   • Add the blended capsicum.
   • Crush in garlic cloves.
   • Add Slendier Basil & Tomato sauce and Slendier Eggplant & Zucchini sauce.
   • Stir in nutritional yeast, then the cashews.
   • Lid on, low heat while the pasta cooks.
7. Cook the fettucineLarge pot with lid
   • Bring a large pot of lightly salted water to the boil.
   • Add edamame fettucine and cook 4–5 minutes.
   • Edamame pasta goes soft quickly — start checking at 4 minutes.
8. Drain and combineLarge colander
   • Strain the fettucine and add it to the frypan.
   • Mix everything together.
9. ServeBowls
   • Garnish with grated parmesan.

Nutrition per serve