I have just recently discovered Explore Asian’s new range of gluten free pasta and I must say I’m impressed.
Sometimes nothing beats a giant bowel of steaming pasta, and this really helps to fill the spot without the guilt.
Made from black beans, edamame, mung beans (or both!) and soybeans, these ‘noodles’ are high in protein and fibre, low in carbohydrates and to top it off are gluten free.
A win win.
There are four options available: Edamame & Mung Bean Fettuccine, Edamame Spaghetti , Black Bean Spaghetti or Soybean Spaghetti.
I’ve only tried the first two (both with prawns and pesto sauce, both delicious – recipe below), although I have the black bean spaghetti waiting to be cooked in some sort of soy, ginger, honey, salmon deliciousness.
You can find the range at most health food shops, and more excitingly both Ocado and Amazon store it too.
Pesto prawn ‘noodles’
- 1 packet Explore Asian’s Edamame and Mung Bean Fettucine
- 2 red onions, thinly sliced
- 2 cloves garlic, minced
- 2 red chillies, finely chopped
- 2 red peppers, sliced
- 3 tablespoons toasted pine nuts
- Handful of basil to garnish
- 2 packets of prawns, cleaned and deveined (you can use cooked prawns for extra ease)
- 1 x 145g tub of fresh pesto (ocado do a great fresh Green Pesto with basil), or make your own by blitzing some olive oil, toasted pine nuts, parmesan, garlic and basil)
- Cook the pasta according to the packet instructions and set aside (remember to rinse thoroughly as the noodles have a tendency to stick together)
- Heat a little olive oil in a large pan and add the garlic and chillies
- Add the onions and peppers and cook for a few minutes until the onions have softened
- Add the prawns and cook on a low heat until cooked through
- Stir in the pesto, and fold in the noodles. This takes a bit of elbow grease to get the noodles fully coated in the pesto sauce
- Top with the toasted pine nuts and basil and serve!