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
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.
- 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
- 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.
