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 to the salad before serving.
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 1/4 cups sliced mushrooms 300 mL
1/4 cups sliced fresh basil 50 mL
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
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.
Protein: 13 g
Total Fat: 15 g total fat (of which 5.8 g is monounsaturated)
Carbohydrates: 51 g