Mung Bean Fettuccine with Almond Pesto


January 21, 2015

If you like pasta, these mung bean noodles have a great texture, taste very similar, and are loaded with fiber, protein, and iron. Not to mention they are gluten free.

  • Prep: 15 mins
  • Cook: 5 mins



1 package mung bean fettuccine

3 kale Leaves, chopped small

1 zucchini, chopped

2-3 organic roma tomatoes, diced

half dozen button mushrooms, sliced


1/2 cup soaked almonds - skins removed (you can pop them off easily once they've soaked for a few hours)

3 cloves garlic - I used organic, I find the taste much richer!

1Tbsp dried basil

2 Tbsp mixed fresh herbs - basil, cilantro, parsley

3-4 Tbsp Parmesan - freshly grated would be absolute best but use the stuff in the shaker if you have to!

1 cup spinach

1 cup olive oil

1/2 tsp sea salt



1Follow instructions on the back of the package for cooking time. They cook quick and easy.

2While pasta was cooking, I prepared the rest: In a pan (on med heat), lightly drizzle olive oil. Add kale and mushrooms until soft then add the remaining ingredients.

3Stir frequently and add your pasta after about 3-5 mins.

4Pour your pesto over the mix and stir in. Keep on low heat until ready to eat.


1Once you have the skins off the almonds, place everything in a high powered blender or food processor and blend until desired consistency for your pesto! Sample away, you'll love it.

I soaked my almonds when I got up in the morning so they were good to go by dinner time.
You should be able to find this at your local health food store.


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