Here I present what was very much an ‘eat the pantry meal’ that turned out as something incredible. I had no intention of posting this to the blog but as soon as I took the first bite I realised it would just be rude not to! It is truly something special and I cannot wait for you all to make it for yourselves.
The trick to this being so damn good is the use of a certain ‘Organic Edamame & Mungbean Fettucine’ by the brand ‘Explore Asian’. You can find it here.
What I love most about this recipe is that it is entirely plant based. The fettuccine itself has a whopping 20+ grams of protein per serve meaning there is no need to add in extra. So in replace of protein, I went a little OTT (in a good way) on the vegetables and of course… avocado. The dressing is possibly my favourite part, with peanut butter seeeeeping through in each bite this isn’t for the faint hearted! I’m getting hungry again just writing this—It’s definitely going to become a regular for me.
I just wanted to quickly point out how important it is to listen to your body. In conjunction with my previous article I did on living a vegan vs. meat based diet, ultimately I do what ever I feel my body needs. Lately however, my cravings for meat have almost completely gone. I think it was after getting a pretty dodgy serving of chicken in Australia a few weeks ago, since then it just hasn’t quite felt right. So i’ve been incorporating a lot more veges and a lot less meat as of late, and i’m surprisingly (for me) feeling super good. I will keep you all updated and see how i’m feeling in a few weeks time; but it’s been a much needed transition for me and one i’m really excited for.
Back to this delicious bowl of pasta though—Feel free to play around with the recipe. Add in or take out any veges that don’t mix well with you and adjust the flavour to your preference. ❤
Ingredients (per serving):
– 1/4 fresh chilli, thinly sliced
– 1 garlic clove, thinly sliced
– 1 serving of edamame & mung bean fettuccine
– 10 cherry tomatoes, halved
– 1/2 cup of chopped broccoli florets
– 1/2 a courgette, sliced and then quartered
– 1/2 an orange capsicum, cut into chunks
– 1/2 a medium avocado
– 1 1/2 cups baby spinach
– handful of coriander
– 1/2 lemon
– 2 tbsp tamari soy sauce
– 1 heaped tbsp smooth peanut butter
– 2 tsp virgin olive oil
– 1 tsp sesame oil
– 1 tsp tabasco sauce
1. Cook the fettuccine as instructed on the packet. Drain and set aside.
2. Steam the broccoli and courgette until just cooked. Drain and set aside.
3. Prepare the dressing by simply combining all the ingredients in a small bowl using a whisk. Set aside.
3. Heat 1 tsp olive on medium heat in a large nonstick frying pan and add the chilli and garlic. Fry until aromatic.
4. Add the steamed veges into the pan with the fettucine, capsicum and half the tomatoes. Turn the heat to low and add the prepared dressing. At the last minute, add the baby spinach and the lemon juice.
5. When the baby spinach is combined, remove from the heat. Serve with the remaining cherry tomatoes, avocado, coriander and salt and pepper to taste.