Thai-style noodles with cashews & pineapple

Adapted from China Study Cookbook 2017 USA according to the ingredients I already had. It was delicious. I love the curry/pineapple combo, Anne

Serves 4-6

450g whole grain linguine; 2 tblsp arrowroot powder; 1 cup low sodium vegetable broth; 1 ½ cups canned lite coconut milk; 3 tblsp tamari, to taste; 1 tblsp Thai red curry paste; 1 tblsp curry powder; grated zest & juice 1 lime; 2 tsp crushed red pepper flakes; 1 medium yellow onion, thinly sliced; 1 red bell pepper, seeded & cut into 3 cm squares; 3 cups sliced bok choy; 3 garlic cloves, minced; 1 ½ cups coarsely chopped fresh pineapple; ½ cup toasted cashews for garnish; ¼ cup finely chopped fresh basil for garnish; ¼ cup finely chopped fresh cilantro for garnish; 3 tblsp finely chopped fresh mint for garnish

Cook the whole grain linguine according to the package instructions, then drain & rinse under cold water until cool. Set aside.

While the linguine is cooking, in a medium bowl whisk the arrowroot powder into the vegetable broth. Whisk in the coconut milk, tamari, curry paste & curry powder, lime zest & juice, & red pepper flakes. Set aside.

Sauté the onion & bell pepper in a large skillet over medium heat until the onion turns translucent & starts to brown, about 5 minutes. Add water 1 to 2 tblsp at a time to keep the vegetables from sticking. Add the bok choy & garlic & cook for another minute.

Stir in the red curry paste mixture, pineapple & cooked linguine, & cook until heated through. Serve, garnished with cashews & chopped fresh herbs.