Linguine with Cashews

    30 minutes

    You won't find another stir-fry pasta recipe this simple and satisfying. Cashews have a deliciously heavy meaty taste to them.

    22 people made this

    Serves: 8 

    • 500g linguine
    • 125g butter
    • 300g cashews
    • 1/2 cup teriyaki sauce
    • 1 teaspoon ground ginger
    • 1 bunch spring onions, diced

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Place linguine in the pot, cook 9 to 11 minutes until al dente then drain.
    2. Melt the butter in a large pot over medium heat and saute the cashews 5 minutes until lightly browned. Mix in the cooked linguine, teriyaki sauce, ginger and spring onion then continue to cook and stir until heated through.

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    Reviews in English (19)


    this recipe was great! i didnt have terriaki sauce so i made my own ( 1/2 cup soy sauce, one half cup sherry, and 2/3 of a cup of japanese rice wine, 2 tablespoons of sugar. let it boil first, then simmer at medium- low heat for about 15 minutes or until its reduced to 3/4 cup.) i also used WAY less butter, and about half of the amount of cashews. i made it into a meal by adding terriaki steak, and it was awesome! my parents also loved it.  -  26 Mar 2007  (Review from Allrecipes USA and Canada)


    very good but in my opinion too many nuts next time I will reduce by half  -  13 Dec 2005  (Review from Allrecipes USA and Canada)


    Wow, this was delicious and SO easy! i fried up some chicken with it, since it was our main course, used WAY less butter to fry up the cashews (and used about half the amount of cashews), and added some garlic powder and black pepper to the teriyaki sauce, which gave it a nice kick! I served it with steamed brocoli. My husband raved about it, and we will be having it again!  -  08 Mar 2006  (Review from Allrecipes USA and Canada)