Sriracha Cashew Butternut Pasta
Serves 210 mins prep10 mins cook
A vibrant dish featuring shrimp tossed in sweet chili sauce, sautéed with fresh vegetables including cabbage, avocado, and micro greens, combined with butternut squash noodles and a creamy sriracha cashew sauce.
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What you need
Instructions
1: Toss shrimp in sweet chili sauce and sauté for a couple minutes on each side. 2: Prepare butternut squash noodles and sauté them with cabbage, avocado, pepper, and micro greens. 3: For the sauce, whisk together cashew butter, coconut milk, coconut aminos, sriracha, and salt until smooth and creamy. 4: Add water if the sauce is too thick. 5: Combine the sautéed shrimp and vegetables with the sauce.View original recipe