Friday, October 19, 2007
Organic whole wheat linguini with asparagus
I cooked linguini with asparagus, broccoli, abalone mushrooms, red and yellow bell peppers. They are tossed around lightly with olive oil, sea salt, cashew nut butter and nutritional yeast. I really like the taste of nutritional yeast. It gives the dish a 'chessy' taste and texture. When I started eating whole wheat linguini, it has a grainy texture to it and it takes a while to get used to it. I also sometimes cooked it in a miso soup base which makes the dish more Asian.