Ingredients
Scale
- 1- 7.5oz pack Explore Asian Organic Edamame & Mung Bean Fettuccine
- 1 very large sweet onion, sliced thin
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 tbsp brown sugar
- 1-15oz pack roasted, peeled chestnuts, chopped
- 1 cup frozen cranberries
- 1 tbsp pomegranate molasses (you can also use balsamic vinegar or reduction)
Instructions
- Cook pasta in salted water according to the instructions on the package. Set aside and let drain well
- In the meantime, heat olive oil in a large, deep non stick skillet. Add sliced onions and salt and cook over medium-high heat for 5-7 minutes.Reduce to medium-low and continue cooking for another 45 minutes
- Add brown sugar, mix well and cook for another 10 minutes
- Add chestnuts and continue cooking for 5-7 minutes
- Add cooked pasta, frozen cranberries and pomegranate molasses, toss well and cook for another 6-8 minutes
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Category: Entree
- Cuisine: Kosher / Vegan