Whenever I am in London, I cannot help but visit a Whole Foods store. Not only do they stock an incredible array of fresh fruit and vegetables, vegan ready made lunches and raw desserts, their dried food section is one of a kind. With a pasta recipe at the forefront of my mind, I wanted to find a tagliatelle that was ideally gluten-free and different to what may be found in an everyday supermarket. I stumbled across the Organic Edamame and Mung Bean Fettuccine, a Gluten-Free pasta from the Explore Asian company. Cooked in under 8 minutes and served al-dente, I was in luck!
This recipe combines two of my favourite ingredients together: Avocado and sun-dried tomatoes. They compliment each other perfectly, one creamy and smooth, the other chewy and tangy. Given a citrus boost with the juice of half a lemon and a chilli flake kick, this pasta was quick, easy and incredibly delicious!
1/2 a lemon
3 tsp of sun-dried tomatoes
1 serving of the mung bean pasta (or a pasta of your choice)
1/2 tsp of dried chilli and garlic powder
a seasoning of salt and pepper
Begin by setting the pasta to boil on the hob and simmer at a medium heat. Whilst the pasta is cooking, de-stone the avocado, scoop out the flesh and add to a mixing bowl. With a fork, mash the avocado until a paste forms. Add the juice of half a lemon, salt and pepper and chilli seasoning and mix well. Next, add the sun-dried tomatoes and stir. Once the 8 minutes has passed and the pasta is cooked al dente, drain and rinse. Add the avocado mixture to the fettuccine until the pasta is covered. Serve immediately.