New Segment - Tasty Tuesdays!!!

Hi everyone, I've decided that instead of a foodie Friday I have replaced it with Tasty Tuesdays just to mix it up a bit ;) so this week I have experimented with Mung Bean fettuccine an amazing pasta in which the only ingrediants is pure mung beans! you can find this product in almost all health food stores and they suppliers also sell a variety of gluten free pastas such as chickpea, black bean and azuki bean pasta. I love the mung bean as it has a nice texture that works well with a lot of pasta dishes.

Roast vegetable mung bean fettuccine 

Vegan, Gluten Free, Dairy Free 

Ingrediants  

1/2 a packet of mung bean pasta

2 zuchinni sliced diagonally 

1 eggplant chopped into cubes 

1/2 cup pumpkin chopped into cubes

2 small red onions sliced

1/2 cup mushrooms sliced

Tomato Marinara

4 tomatos chopped into chunks 

2-3 garlic cloves

1 brown onion

1/4 cup of chopped oregano

Olive oil

First combine tomatoes, garlic, onion, oregano and oil onto a pan and roast in a 220 degrees oven for 45- 60 mins. Once roasted remove and let cool for 5-10 mins. Place all ingrediants in a blender (vitamix), food processer or stick blender and blend until everything is combined. Set sauce aside.

For the vegetables simply combine with olive oil and let roast for around 20-40 mins until thoroughly cooked. 

Follow instructions on pasta packet and cook pasta.

Once all components are done simply combine the pasta, roast vegetables and marinara in a bowl and serve with fresh spinach or herbs. And Bellissimo! A delicious bht helathy Italian inspired dinner!