12 ounces whole grain linguine
4 tablespoons sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup SunButter Creamy, stirred well
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1-1/2 tablespoons chili-garlic sauce
1 sweet red bell pepper, thinly sliced
1 cup shredded green cabbage
1 cup finely shredded carrots
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
- Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
- Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well. Transfer to serving platter; sprinkle with remaining green onions.
Top with roasted sunflower seeds for extra crunch.