- 8 Tablespoons of Cilantro-Onion EVOO OR Toasted Sesame Oil
- 4 Tablespoons of Coconut White Balsamic
- 1 Cup Shredded Carrots
- 1 Cup Diced Celery
- 1 Cup Julianne Red Onion
- 1 Cup Chopped Scallions
- 2 Cups Sliced Mushrooms
- 2 Cups Sliced Cabbage
- Sea Salt
- 1/2 Cup Reduced-Sodium Soy Sauce
- 3 Teaspoons Cornstarch
- 1 Package of Pasta Mama’s Linguine
Heat the olive oil in a medium pan over medium heat. Stir in the vegetables, season with salt, and cook for 10 minutes. The vegetables will still be somewhat firm.
Add 4 tablespoons of Coconut White Balsamic to the soy sauce in a small bowl. Whisk in the cornstarch until it is completely blended. Stir into the vegetables and heat until the juices are thickened, stirring occasionally.
Cook the linguine according to package directions. Drain and rinse. Toss with the cooked vegetables and enjoy!
Makes 4-6 servings.