Vegan Gluten Free Pesto Bean Fettuccine

IMG_6009I don’t know about you but I am a carb lover! Pasta, rice, bread… mmmm… who doesn’t love carb?! I’m actively seeking carb substitution because too much carb is not very beach body friendly! Let’s face it, it is so easy to chow down a big bowl of pasta and regret it later :p

Today I picked up this bag of organic edamame and mung bean fettuccine from Explore Asian. It is high in protein and fiber, and it is low in carb and sodium. It is certified gluten-free, organic, non-GMO and vegan!

Organic edamame and mung bean fettuccine may not sound all that exciting and tasty but it is delicious!!! It tastes just like string mozzarella cheese!!! Don’t worry,

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you do not taste the edamame nor the mung bean.

What I love about this delicious fettuccine is it has 24 gram of protein and 11 gram of fiber per serving. It will keep you full longer than traditional pasta.

This fettuccine not only tastes delicious, it is easy and it cooks fast.

Today I decided to make guilt-free pesto fettuccine with Basiltop Habanero pesto. It got some kick to it 😉

 

 

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Ingredients For Fettuccine:

Pesto (I used Basiltop)
Organic Edamame and mung bean fettuccine
Fresh organic broccoli

Directions:

  1. Boil the fettuccine
  2. Stir fry the broccoli with pesto
  3. Add fettuccine in when its ready and mix it with stir fry broccoli. Additional pesto may be required.

For the side, I made a delicious and refreshing salad. More fiber!

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Ingredients For Salad:

2 Organic purple carrots

1 Whole organic white carrot

1 Whole organic orange carrot

1 Whole organic tomato

2 Whole organic Persian cucumber

1/2 of Whole organic fresh pomegranate

1/2 Whole organic orange

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Olive Oil

Himalayan salt

Directions For Salad:

  1. Slice the cucumber, carrots, and tomato
  2. Peel the pomegranate and added to rest
  3. Hand squeeze 1/2 orange onto the vegetables
  4. Add a splash of olive oil and pinch of Himalayan salt
  5. Mix everything in a mixing bowl

 

Happy Friday!

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