Gluten free, protein-packed, high in fiber – not necessarily the first terms that come to mind when sitting down with a big bowl of pasta! Today’s options go far beyond wheat or white, with trending brands like Explore Cuisine offering pastas made from organic beans, lentils, & peas, loaded with plant-based protein, iron, & fiber.
For those looking to celebrate, Motherstucker wants to share a few #NationalPastaMonth recipes: Simple Spaghetti for beginner chefs & Organic Edamame & Mung Bean Fettuccine in a Light Pesto Sauce for those who like mix things up in the kitchen.
♦ Organic Edamame & Mung Bean Fettuccine in a Light Pesto Sauce
7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine – cooked & drained
2 large yellow squashes, peeled into ribbons with a peeler
3.5 oz. pecans – peeled & halved
1/2 cup pomegranate seeds
3 oz. pine nuts
LIGHT PESTO SAUCE
1 large bunch of fresh basil
2 cloves garlic
2 oz. olive oil
2 tbsp pine nuts
1/2 tsp coarse sea salt
Peel skin from garlic cloves, & chop into big chunks. Using a food processor, pulse basil, garlic, & nuts several times until finely chopped. Add the salt & olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency. Lightly toast the pecans, pomegranate seeds & pine nuts in skillet. Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately.
♦ Simple Vegan Chickpea Spaghetti
1/4 cup nutritional yeast (optional)
1 cup organic pasta sauce
Cook the spaghetti until soft according to the packet directions. Drain the water from the pasta, & stir in the pasta sauce. Add more if you like more sauce. Serve in bowls & then sprinkle the nutritional yeast on each one. Season with salt & extra nutritional yeast if desired.