Its funny the way I discovered this pasta, I was struck by the cool packaging then started reading further. And stunned by the nutrition facts, even if this tasted like rubber, I was determined to like it! But to my surprise it actually tasted pretty good! Some people are turned off by the texture but I seem to enjoy it! iv tried the other bean pastas black bean, adzuki bean, etc. Mung bean is my favorite. I found the pasta at wholefoods, but like most things you can order it on amazon!
|Total Fat||2 g||Potassium||0 mg|
|Saturated||1 g||Total Carbs||17 g|
|Polyunsaturated||0 g||Dietary Fiber||11 g|
|Monounsaturated||0 g||Sugars||6 g|
|Trans||0 g||Protein||25 g|
I usually make some sort of tomato sauce to go along with it, but I went for something a little different this time, I will be making this more often! I served it over Cauliflower Mash! I will try to get around to posting that recipe! 🙂
2 cloves of crushed garlic
1/4 cup of chopped basil
3 handfuls of fresh spinach
juice from one lemon
1 teaspoon of salt
1/2 cup of diced mushrooms
3 oz of Mung Bean pasta
Directions: sauté garlic and mushrooms around 5 minutes, add spinach, once spinach is wilted add lemon, lastly add cooked pasta and toss it together for couple minutes. once combined add chopped basil.