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.