Vegetable Pasta with Mung Beans

Vegetable Pasta with Mung Beans2

Vegetable Pasta with Mung Beans

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

Serving Size: 4-6

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 2 large carrots
  • 2-3 portabello mushrooms, cut lengthwise
  • 2 bunches of Swiss chard, cut lengthwise
  • 1 cup dried mung beans, soaked overnight
  • 1 c san marzano tomatoes
  • Vegetable stock
  • 2 tbl sea salt
  • 1 tsp black pepper
  • 1/4c red onion, chopped
  • 2 cloves garlic, chopped
  • 4 sprigs fresh thyme
  • 1 box Whole Wheat Spaghetti
  • Parmigiano-Reggiano (optional)

Instructions

  1. Cook the mung beans in 2 cups of vegetable broth for 45 minutes. Set aside.
  2. Using a peeler, shred your zucchini, carrots and yellow squash in long pieces, much like spaghetti. Wash and cook in vegetable broth (enough to cover the vegetables) for 10 minutes on a medium heat.
  3. In a large sauce pan, sautee the portabello mushrooms, Swiss chard with red onions and garlic for 10 minutes on a medium heat. Add the san marzano tomatoes, the leaves from the sprigs of thyme and cook on low heat for 5 minutes.
  4. Combine all ingredients (the veggies along with vegetable broth) and stir well. Let simmer for 5-10 minutes, before removing from heat.
  5. In another sauce pan, add the amount of pasta you desire with some of the sauce.
  6. Top with parmesan reggiano cheese if you wish and serve.
https://eatlikeavegetarian.com/vegetable-pasta-with-mung-beans/
I’ll get straight to the point – Mung Beans.  I have been eyeing this caper-looking bean in the dried bulk section for quite some time. I consider myself to have a diverse palate but I had never seen or heard of it in any dish I have ever had.  I’m in the bulk section regularly so I finally I decided to satisfy my curiosity and purchased some.Mung Beans

Since I’m always looking for sources of protein I figured the mung bean  would serve its purpose, but needed to research it before creating a home for it in a meal.  I had to give it a warm welcome.

I was surprised to learn that mung beans have been around for thousands of years and originated in India, and later cultivated throughout Asia.  When the mung bean is germinated, it creates the bean sprout.  Who knew?  Like most beans it is low in calories, high in fiber, a good source of iron, and delivers vitamins B, C, and K.

I looked for how mung beans are used in recipes and naturally due to it’s Indian origin, I found recipes for curries and stews.  I will keep that in mind for the very near future, but in the interim I decided to go a bit lighter in flavor and add it to a vegetable pasta. Beans are a great addition to vegetables in pasta, and in my quest to deliver alternatives for a  balanced meal to your plate, I’m pleased that this provides vegetables, protein, and whole grains all in one dish.

The beans need to be washed and soaked overnight.  Cooking time for the beans was approximately 45 minutes.  I shredded all of my vegetables to simulate pasta and also included whole grain spaghetti but the ratio of vegetables to pasta was 2:1.  Once all of the vegetables and beans are prepped, it is very simple to combine the few herbs and spices to complete the dish. As with most pastas, if you desire a protein just toss it in.  Enjoy!

Feed the wellness in you!

Vegetable Pasta with Mung Beans

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

Serving Size: 4-6

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 2 large carrots
  • 2-3 portabello mushrooms, cut lengthwise
  • 2 bunches of Swiss chard, cut lengthwise
  • 1 cup dried mung beans, soaked overnight
  • 1 c san marzano tomatoes
  • Vegetable stock
  • 2 tbl sea salt
  • 1 tsp black pepper
  • 1/4c red onion, chopped
  • 2 cloves garlic, chopped
  • 4 sprigs fresh thyme
  • 1 box Whole Wheat Spaghetti
  • Parmigiano-Reggiano (optional)

Instructions

  1. Cook the mung beans in 2 cups of vegetable broth for 45 minutes. Set aside.
  2. Using a peeler, shred your zucchini, carrots and yellow squash in long pieces, much like spaghetti. Wash and cook in vegetable broth (enough to cover the vegetables) for 10 minutes on a medium heat.
  3. In a large sauce pan, sautee the portabello mushrooms, Swiss chard with red onions and garlic for 10 minutes on a medium heat. Add the san marzano tomatoes, the leaves from the sprigs of thyme and cook on low heat for 5 minutes.
  4. Combine all ingredients (the veggies along with vegetable broth) and stir well. Let simmer for 5-10 minutes, before removing from heat.
  5. In another sauce pan, add the amount of pasta you desire with some of the sauce.
  6. Top with parmesan reggiano cheese if you wish and serve.
https://eatlikeavegetarian.com/vegetable-pasta-with-mung-beans/

Roasted Vegetables with Whole Wheat Linguine

What I love most about this dish is that you can use any vegetable that you like in the pasta – Broccoli, Squash, Mushrooms, Brussels Sprouts – just use what you enjoy! 

Roasted Vegetables and Whole Wheat LInguine

Roasted Vegetables with Whole Wheat Linguine

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4-6

Ingredients

  • 1 cup Asparagus Tips
  • 6 - 8 cups Broccoli and Cauliflower florets
  • 4 Mini Red Sweet Peppers, sliced in strips
  • 8 Campari Tomatoes, Sliced in Quarters
  • 64 oz Vegetable Stock
  • 1 box Whole Wheat Linguine
  • Fresh Thyme
  • Feta Cheese
  • Fresh Grated Parmesan Cheese
  • Capers
  • Kosher Salt
  • Olive Oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut the broccoli and cauliflower in equal chunks.
  3. Wash and drain all vegetables thoroughly. The vegetables should be completely dry.
  4. Put your broccoli and cauliflower in a large bowl.
  5. Toss the vegetables in olive oil so that they're coated (but not heavily oily!).
  6. Sprinkle ground sea salt on the vegetables and place on a baking sheet so they are lying flat. Roast in oven for 25-30 minutes. Midway you want to check to see if the bottom of the vegetables are lightly brown and turn them over.
  7. Once you place the broccoli and cauliflower in the oven, you want to prep your asparagus and red peppers to get roasted. These vegetables are not cooked at the same time as the other vegetables because their roasting time differs.
  8. Place the asparagus and red peppers on a baking sheet; sprinkle olive oil and sea salt as done with the other vegetables.
  9. Roast in the oven for 15 minutes.
  10. Test and taste your vegetables to make sure they are firm but cooked, and have a nice roasted flavor.
  11. After roasting is complete, place all the vegetables in a large bowl.
  12. Add the diced tomatoes and pull the leaves from 3-4 sprigs of thyme and toss in the vegetables. Cover until ready to use.
  13. Cook your pasta al dente, about 10-12 minutes. Look on the box for exact instructions for al dente preparation.
  14. In a 10-12 inch pan simmer ¾ of a cup of vegetable stock.
  15. Once your pasta is cooked, you will prepare each serving separately then serve.
  16. Transfer enough pasta for one serving into the vegetable stock.
  17. Add a balanced serving of vegetables.
  18. Add one teaspoon of capers, one tablespoon of feta cheese and mix well.
  19. Transfer to plate and top with grated parmesan cheese.
  20. Serve immediately.
https://eatlikeavegetarian.com/roasted-vegetables-with-whole-wheat-linguine/