Mung Bean Fettuccine with Basil and Avocado

GLUTEN FREE | DAIRY FREE | VEGETARIAN

If you love pasta and you love quick meals, this dish is for you! It’s a simple pasta dish without the gluten, using mung bean fettuccine which is choc full of protein and fibre. Add in the healthy fats 🥑 and you’ve got a winning combo to keep you energised (not the sluggish and bloated pasta coma).⁠⠀
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Fun Fact: Mung beans also a source of resistant starch which feed our healthy gut bacteria and are a packed with nutrients like iron, zinc, folate, magnesium and b vitamin

Print Recipe

Mung Bean Fettuccine with Basil and Avo

A healthy and light pasta alternative that is rich in protein, nutrients and flavour while being super quick and easy to make.

Course: Main Course, Salad

Cuisine: 15 minute dinner, Dairy Free, Gluten Free, vegetarian

Servings: 1

Ingredients

• 1/3 Pack Mung Bean Fettuccine
• 1 cup chopped kale
• 1 tsp Olive Oil
• 1 clove of garlic minced
• handful of fresh basil
• 1-2 TBS lemon juice
• 1/4 -1/2 Avocado
• Salt to season
• Optional: 2 TBS nutritional yeast

Instructions

• Bring a small saucepan of water to boil, add noodles and cook for about 3 minutes or until soft. While noodles are cooking, add chopped kale to boiling water for last minute to slightly soften.
• Drain pasta and kale then return to saucepan, add olive oil and garlic, adding some extra oil or water if needed.
• Stir in a handful of fresh basil, lemon juice and stir for a couple of minutes until combined. Optional: Add nutritional yeast
• Season and serve with chopped avocado and extra basil.