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.