Beans Fettuccine

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I’ve had a package of Beans Fettuccine in the cupboard and I decided to prepare them yesterday, when I was pressed for time, at lunch. As is January and I’ve decided to share only vegan recipes this month, I’ve obviously made them vegan. The Fettuccine I had were made with organic edamame and mung beans. Because the pasta is made only from beans, it means that these fettuccine are naturally gluten free. More importantly, for me, is that they also count towards the recommended 5 a day, unlike the wheat pasta. I can’t say the pasta is cheap though, as a small, 200g package, is £2. But, if you want to try something new, they do worth every penny.

Beans Fettuccine

Another great thing about this recipe is that it took me only 10 minutes to make. I’m not exaggerating at all. I’ve used fried frozen mushrooms that I’ve made previously and that I keep in the freezer. Without them, the recipe will take a bit longer to make, but still within the 15 minutes mark. They are great as a light lunch or even as a dinner, being lower in calories. If you have frozen mushroom, defrost them in the microwave and fry them for a couple of minutes before adding them to the pasta.
When it comes to spices, add as much or as little as you like.

Ingredients for 2 servings of Beans Fettuccine:

– 200g edamame and mung beans fettuccine
– 150g frozen mushrooms
– 5 pieces of sundried tomatoes in oil, with a bit of oil from the jar, 1-2 spoons
– garlic flakes
– salt
– white pepper
– dried basil
– micro herbs to decorate

Start by boiling the water. Add a bit of salt and toss in the beans fettuccine. Let them cook for 7 to 8 minutes. After the pasta is cooked, drain and rinse with cold water, to stop the fettuccine for continuing cooking. Meanwhile, blend the sundried tomatoes with the spices, pour a bit of oil from the jar. To have a better consistency, before draining the pasta, add a couple of spoons of water to the sundried tomatoes to make a smoother sauce.
While the pasta is boiling, you can take the time to prepare the mushrooms as well. Defrost them in the microwave for a few minutes, before tossing them in a pan for frying, if is necessary. If not, keep them in the microwave until they are pipping hot.

When the pasta is ready, tip it back into the pan, pour the sundried tomato sauce and toss in the mushrooms. Using a wooden spoon mix all the ingredients. Taste and add a bit more salt and pepper if you think is necessary.

Beans Fettuccine. Detail

Put the pasta in the serving bowls and decorate the dish with micro herbs. Now the pasta is ready to be served.

The dish is really good and the two types of beans give a lovely Asian flavour, that really works with the Mediterranean flavours of the herbs and spices.

2 thoughts on “Beans Fettuccine

  1. It looks delicious! I am into bean or lentil pasta lately as well, they have become so common they are not even that expensive anymore and that’s great. I got some really nice sundried tomatoes in oil in Italy, it is time I open that jar. Happy New Year!

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