About this recipe:A deliciously healthy combination of whole wheat pasta, broccoli, red pepper, carrots and mushrooms in a dark sweet sauce. The edamame soya beans are optional but very good for you. I've seen them in the freezer section at M&S and I'm guessing other large supermarkets might have them.
450g whole wheat pasta
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
2 tablespoons caster sugar
4 tablespoons toasted sesame oil
250g broccoli, chopped
1 large carrot, sliced
1 red pepper, sliced
300g fresh shiitake mushrooms, sliced
255g frozen edamame soya beans (M&S has them)
100g unsalted cashew nuts, chopped
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Method Prep:20min › Cook:15min › Ready in:35min
Bring a large pot of lightly salted water to a boil. Cook the pasta 10 to 12 minutes, until al dente and drain.
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar and sugar.
Heat 4 tablespoons sesame oil in a frying pan or wok over medium heat. Stir in the broccoli, carrots, red pepper, mushrooms, edamame and cashews. Mix in the sesame oil mixture. Cover and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.