·1 tsp. Organic camellia oil or olive oil
· 1/2 cup Organic sesame powder
· 3 cloves garlic, finely minced
· 1 tsp. salt
·8 oz. Organic Soybean spaghetti
· 1 purple onion, julienned
· 1 peas beanstalk, julienned
· 1 carrot, finely sliced
· 2 tsp. olive oil
· 1 tsp. white rice flour
· 1/3 cup soy milk
· 1/3 cup chicken broth
· 1/2 tsp. salt
· 1/4 tsp. black pepper
· salt to taste
· 4 tsp. balsamic vinegar
Cook organic soybean Soybean spaghetti according to package instructions, drain and set aside.
In a skillet over medium heat, add olive oil and sauté onion, peas beanstalk and carrot until golden and soft (about 5–10 minutes). Remove from heat with a slotted spoon and set aside.
To make the pesto: Combine the olive oil, sesame powder, minced garlic, and salt in a food processor. Pulse the mixture, scraping down the sides of the food processor with a spatula, until smooth.
To prepare the cream: Whisk together the olive oil, rice flour, salt, balsamic vinegar and pepper in a saucepan over medium heat, about 2 minutes. Remove the saucepan from the heat, whisking constantly, add the soy milk a little at a time until incorporated. Reduce the heat to medium-low; return the saucepan to the heat. Slowly whisk in the chicken broth and simmer until the cream thickens slightly, about 6 minutes. Add the pesto mixture to the saucepan, whisking until thoroughly blended and heated through. Take care not to boil the cream. Taste and correct the seasonings. Gently toss the pasta, onion, peas beanstalk, carrot and sauce together. Serve and enjoy it.