An addition to your vegan diet plan that seems almost too good to be true!
Aside from being super high in calories and carbs I generally find pasta to be boring and bloating. Needless to say, I rarely eat it! About the only time I have it is when it is the only vegan option at a restaurant. So I was intrigued when I saw Ella’s Instagram post about mung bean pasta….was this a noodle I could get on board with?
Mung bean pasta is high in fiber, low in carbs, is gluten free, and has approximately 24 grams of protein per serving… AND I like it! The flavour is very mild, the texture is firm and best of of all it didn’t give me that heavy, bloated feeling that I get from traditional noodles (and most substitutes). This recipe is quick and easy, and the great thing about roasting tomatoes is that even if they weren’t that flavourful to begin with, they will be after roasting.
- 2 pints cherry tomatoes halved
- 2 red peppers sliced
- 3 Tbsp olive oil
- 2 Tbsp garlic cloves minced
- 1/2 tsp red pepper flakes
- 2 tsp fresh thyme
- 1/2 tsp salt
- 2 Tbsp balsamic vinegar
- Gluten free mung bean pasta
- Fresh basil chopped
Preheat oven to 350F (325F convection). Drizzle a little olive oil on two baking sheets and spread. Mix 3 Tbsp of olive oil, garlic, red pepper flakes, thyme and salt together in a small bowl. Add 1 Tbsp of balsamic to each baking sheet and spread. Add peppers and tomatoes (cut side up) to baking sheets and spoon olive oil dressing over top. Roast for 30 minutes and toss with cooked pasta (you may want to add a little more olive oil, salt and pepper). Top with chopped basil.
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Adapted from www.almostvegancookingschool.com