This is one of my new go-to meals when time is tight. Whole wheat spaghetti tossed in a creamy cashew butter sauce and topped with veggie ribbons. It's delicious, filling, and fun! This recipe makes about 8 servings, if it's part of a multi-course meal or is a side dish. (A single serving of pasta is generally regarded as 2 ounces (57 grams) of cooked pasta for a first course or side dish.) If you are serving this as a one-pot meal, which is what I do most of the time, this recipe makes 4 to 6 servings, depending on how hungry your eaters are!
Cut the zucchini and carrots into ribbons using a vegetable peeler or a mandoline. Bring a large pot of salted water to a boil, then add the ribbons to the water and cook for 1-minute, then rinse with cold water and set aside.
Cook the pasta until al dente, according to the package directions, then drain.
While the pasta is cooking, whisk together the cashew butter, water, tamari, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until smooth. Add a tablespoon of water at a time until you have a sauce consistency. Bring the sauce to a simmer then reduce the heat to keep it warm.
Drain the pasta, and while they are still hot, add the cashew sauce and toss them to coat. Add the green onions and sesame seeds and toss again.
Arrange the vegetable ribbons on top of the pasta as desired, then serve immediately.
Don't like carrots or zucchini? Use something else! This dish is very versatile and would be delicious with all sorts of other vegetables. Want more vegetables? No problem! Load them on! If your family can tolerate spice, add a bit of sriracha when making the sauce. It's even more delicious! If you are gluten-free, just substitute Barilla's Gluten Free Pasta!