| Serves: |
Makes 4 servings
|
Cooking Time:
|
5 minutes
|
If fresh pasta is not available, this dish is just as tasty with dried pasta. Use tricolour or spinach pasta for a more colourful salad and for an additional boost of flavour and protein, sprinkle a handful of chopped peanuts on the salad before serving.
Ingredients:
Pasta:
| 1 |
pkg (350g) fresh, broad pasta such as linguine, fettucine or tagliatelle |
1 |
| 1 tbsp |
peanut oil |
15 mL |
| 3 |
green onions, sliced |
3 |
| 1 ¼ cups |
sliced mushrooms |
300 mL |
| ¼ cups |
sliced fresh basil |
50 mL |
Dressing:
| 2 tbsp |
sesame oil |
25 mL |
| 2 tbsp |
soy sauce |
25 mL |
| 4 tsp |
crunchy peanut butter |
20 mL |
| 1 tbsp |
white wine vinegar |
15 mL |
| |
a few drops of hot pepper sauce |
|
Directions:
In large pot of boiling, salted water, cook pasta for 3 to 4 minutes or until tender but firm (al dente). Drain well and rinse under cold water. Place in large serving bowl. Toss with peanut oil.
In small bowl, whisk together sesame oil, soy sauce, peanut butter, vinegar and hot pepper sauce. Pour over pasta; toss to coat. Mix in green onions, mushrooms and basil.
Refrigerate and serve as a cold salad.
Nutritional Information:
| PER SERVING: |
|
| Calories: |
391
|
| Protein: |
13 g
|
| Total Fat: |
15 g total fat (of which 5.8 g is monounsaturated)
|
| Carbohydrates: |
51 g
|
To view a PDF version of this recipe, click
here.