Cashew pan with vegetables

Ingredients for 3 servings:

• 4 carrots
• 1 bell pepper(s), red or yellow
• 1 onion(s)
• 1 garlic clove(s)
• 200 g cashew nuts, roasted and salted
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 5 tbsp vegetable broth
• ½ tsp sugar
• ½ tsp chili powder
• salt and pepper
• 400 g tagliatelle pasta

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian – filling

Cook the tagliatelle noodles as usual until al dente. Finely chop the onion and fry in a little sesame oil or regular cooking oil in a pan over medium heat for 5 minutes until translucent and light brown. Finely chop the carrots, add them, and fry for another 2 minutes. Finely chop the bell pepper and add them, press in the garlic, and fry everything gently for another 3 minutes. Mix the soy sauce with sesame oil, vegetable stock, and sugar and add to the pan. Season with chili powder, salt, and pepper. Rinse the salt off half of the cashews, leave the other half salted, add them all to the pan, and toss everything for another 1-2 minutes. Serve with the tagliatelle noodles.