There are some other brands of gluten-free chickpea and lentil pasta in the market that cooks soft and mushy, but this bean pasta from Explore Cuisine* does not. In fact, within 4-5 minutes, this pasta cooks to al-dente which was what I wanted for my noodle salad. The "beany" taste is also a pleasant surprise - in a beany good way! If you have tried fresh yuba (tofu skins) before, this bean pasta tastes similar.
Organic Edamame and Mung Bean Fettuccine Veggie Salad
Ingredients:
1 serving size Explore Cuisine Organic Edamame and Mung Bean Fettuccine*, cook according to directions
1.5 cups of finely shredded green kale and red cabbage
1/2 cups of thinly sliced red bell peppers
Few thin slices of red radish
[Dressing]: 1 clove minced garlic + 1 tsp coconut vinegar +2 tsp extra-virgin olive oil + pinch of ground black pepper + pinch of dried oregano herb
Directions: When the pasta is slightly cooled, mix all the ingredients and toss well with dressing.
Other recipes made with Explore Cuisine Bean Pasta:
Edamame and Mung Bean Fettuccine Veggie Salad Bowl
Gluten-Free Bean Pasta with (more) Beans and Veggies
*The samples received were complimentary and opinions expressed about the product are my own.
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Tag: bean pasta, gluten-free pasta, pasta veggie salad
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