Looking for a way to celebrate October, National Pasta Month, without destroying your diet? We can help!
Today’s options go far beyond wheat or white and encompass a lot more options, such as plant-based, organic and gluten-free. In this recipe, we use an Organic Edamame and Mung Bean Fettucine that contains 27g protein is vegetarian-friendly and gluten-free.
Tossed in a light, homemade, pesto sauce this pasta is easy to put together and tastes incredible.
Click here for another simple and healthy pasta dish: Simple Vegan Chickpea Spaghetti.
This recipe is courtesy of Explore Cuisine.
- Explore Cuisine Edamame and Mung Bean Fettuccine, cooked and drained
- 2 large yellow squashes, peeled into ribbons with a peeler
- 3.5 oz pecans, peeled and halved
- 1/2 cup pomegranate seeds
- 3 oz pine nuts
For the Light Pesto Sauce
- 1 large bunch of fresh basil
- 2 cloves garlic
- 2 oz olive oil
- 2 tablespoons pine nuts
- 1/2 teaspoon coarse sea salt
- 1 Peel skin from garlic cloves, and chop into big chunks
- 2 Using a food processor, pulse basil, garlic, and nuts several times until finely chopped
- 3 Add the salt and olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency
- 4 Lightly toast the pecans, pomegranate seeds and pine nuts in skillet
- 5 Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately