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When you don’t have time to make everything from scratch, there’s no shame in reaching for a little help! Did you know that Annie's Organic Dressings are great for dressing up a meal focused recipe, leaning into Annie’s as a meal plan solution?
You don’t even really need a recipe, but I made one for you anyway! This Double Mushroom Noodles & Veggies comes together so fast and can be eaten at room temperature or cold so it’s perfect for meal prep.
Toss cooked thin whole wheat spaghetti and edamame together with sautéed onions and mushrooms, shredded carrot, shredded yellow squash or zucchini, thinly sliced sweet bell pepper, and Annie's Shiitake Sesame Dressing.
Find the recipe on @thefeedfeed:
http://ff.recipes/Annies Just look for “Double Mushroom Noodles & Veggies”
I picked up my Annie’s Dressing at the @naturalgrocers in Durango, CO. They have a great selection of Annie’s dressings in stock. And, bonus, all Annie's 8oz Dressings are on sale during October @naturalgrocers Durango. Stock up for quick future meals!"
Double Mushroom Noodles & Veggies
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A Note from Feedfeed
Easy-peasy recipes bursting with flavor are made possible when you include Annie's Organic Dressings in the mix. Make sure to pick up a bottle for yourself at Natural Grocers by VC this October because all Annie's 8oz Dressings are on sale!
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- Recipe Card
Prep time: 15mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces thin whole wheat spaghetti
- 1 cup frozen shelled edamame
- 4 ounces sliced and cut into matchsticks white or baby bella mushrooms
- 1/4 cup onion, thinly sliced
- salt, to taste
- black pepper, to taste
- 4 ounces Annie's Organic Shiitake Sesame Vinaigrette
- 1 cup sweet bell pepper, thinly sliced
- 1 cup yellow squash, julienned or shredded
- 3/4 cup carrot, julienned or shredded
- 1 tablespoon slivered almonds, for garnish
- Gomashio, for garnish (optional)
- Sriracha, for serving (optional)
Method
Step 1
Cook pasta according to package directions, adding edamame with the pasta. When pasta is al dente (still a bit firm but cooked through) drain and rinse in cold water. Set aside.
Step 2
Heat a large high-sided nonstick skillet over medium-high heat. Add mushrooms and onions and sauté until the onions begin to soften and brown, stirring frequently. If needed, add water, one tablespoon at a time to prevent sticking. Season to taste with salt and pepper and turn off heat.
Step 3
Add reserved pasta and edamame to the onions and mushrooms. Add Annie's Shiitake Sesame Dressing and toss to coat. Add peppers, zucchini and carrots, tossing to combine. Enjoy alone or top with almonds, gomashio, and sriracha, if desired