Talk about healthy.  And allergy-free.  Mung Bean pasta is available at most natural food markets, and is a really satiating (and tasty!!) way to take the gluten out of those thick pasta noodles.

Mung beans are not only gluten-free, but super high in protein, good fats, fiber, and minerals.  They are well-known for their digestive aiding properties, so you can feel good about that pasta, as it will actually help you with your stomach’s sanity, not the other way around.

Simply boil with water and about 1/4 tsp. sea salt for about 8-10 minutes, strain, and toss in some onions and garlic you’ve heated over low heat in olive oil.  Add a little chopped basil and white wine or cider and top with some coarse sea salt for an extra kick.  (Looks like we’re dairy and nut-free, too!!)

Get your “Mung Bean Fettuchini” by Explore Asian here.



Filed under buy me, dairy bubble, gluten bubble, nut bubble, recipes, smarty pants, vegan

2 responses to “Inspiration: MUNG BEAN FETTUCCINI

  1. A Tablespoon of Liz

    I’ve never had mung bean pasta… but it looks amazing in your photos.. I’ll have to look for it next time I go to Whole Foods!

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