Now, I know it doesn't look the most appealing, but trust me - Mung Bean Pasta is going to become your new best friend! An Asian twist on a classic Italian favourite: this high fibre, iron and folate, gluten free, multi-purpose pasta is a great substitute for traditional highly processed pasta! Made with organic Mung beans, this vegetarian-friendly pasta boasts a high nutritional value utilising only one gluten-free, whole food ingredient - Mung Bean. I admit - the taste and texture can take a little to get used to but its all in the sauce and how you serve it which matters! Try this recipe, with a rich sundried tomato pesto and I can guarantee you will fall in LOVE!
What's even better is I literally made this pasta AT WORK in less than 10 MINUTES! The noodles cook super fast - so all I had to do was pour boiling water over them, let them sit in the water for 5 minutes, drain, mix through the pesto and VOILA!
Ingredients. for 1
♥90g of Organic Mung Bean pasta
♥¼ cup homemade sundried tomato pesto
Pesto
♥1 cup sundried tomatoes, packed in oil, drained
♥¼ cup pinenuts, toasted
♥2 tbsp parmesan cheese, grated – for a vegan version use nutritional yeast
♥1 garlic clove, minced
♥¼ cup extra virgin olive oil
To do.
Pesto
1. Place all ingredients EXCEPT oil in food processor and process until ground together.
2. Then as the machine is still running, stream the olive oil in and continue to process until the pesto reaches your desired consistency!
Pasta
1. Boil your kettle.
2. Place the pasta in a bowl and pour over boiling water to cover the pasta. Leave for 5-10 minutes to cook, depending on what texture you like the pasta to be!
3. Drain the pasta and stir through the pesto!
4. ENJOY!