Fettuccine is one of the most delectable of Italian dishes. However, store bought wheat fettuccine can be fattening, filled with sodium, and often leaves one feeling bloated. Try this organic mung bean fettuccine that is really light and tasty.
Ingredients:
- Organic mung bean fettuccine - can be found at Asian markets or grocery stores in the gourmet or Asian section
- 6 baby portobello mushrooms
- 1 organic carrot
- ½ an organic green zucchini
- A small piece of organic ginger - grated
- 2 tbsp of tahini
- 2 tbsp of olive oil
- ½ tsp turmeric
- ½ tsp coriander powder
- ½ tsp cumin seeds
- 2 tsp of black or regular salt
- Juice of ½ a lime
- Finely chopped fresh organic cilantro to garnish
Preparation:
- Add a pinch of salt to boiling water and cook the fettuccine ( instructions are on the packet depending on the brand that you buy). Rinse with cold water and add a tsp of olive oil to keep fettucine soft and separated.
- Chop mushrooms, carrots, and zucchini into half inch cubes.
- In a separate pan, heat oil and add cumin seeds. Wait for them to splutter.
- Next add the finely grated fresh ginger and cook until golden.
- Add the mushrooms, carrots, zucchini, and some water.
- Let all ingredients cook for 5 minutes.
- One the vegetables become soft, add some tahini, and give it a nice stir.
- Turn off heat and add rinsed fettuccine and lime juice.
- Garnish with the freshly chopped organic cilantro.
Benefits:
- Gluten free
- These noodles are high in protein and fiber, and low in carbohydrates.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
