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Mung Bean Fettuccine

Organic, wheat-free and gluten-free fettuccine really light and tasty.

- organic mung bean fettuccine

- 6 baby portobello mushrooms

- 1 organic carrot

- half of organic green zucchini

- small piece of fresh ginger

- 2 tbsp of tahini

- 2 tbsp of olive oil

- half a tsp of turmeric

- half a tsp of coriander powder

- half a tsp of cumin seeds

- 2 tsp of black salt

- half a lime (juice it)

- cilantro to garnish

Boil water with pinch of salt, once boiling add fettuccine, cook for about 7 min (or read instructions).

Separately heat the pan with oil, add cumin seeds and fine chopped ginger, once golden add mushrooms, turmeric, coriander and salt, let it saute for about 1-2 min. When brownish, add carrots, zucchini and some water, let it cook for 3-5 min. Once soft add tahini and stir it. Turn the heat off, add rinsed fettuccine and lime juice. Garnish with fresh cilantro.


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