Try this gluten-free, high protein mung bean and edamame fettuccine tossed with a creamy leek and pumpkin sauce for a simple weeknight meal!
I love experimenting with these fun guilt-free bean pastas from Explore Asian. I make my black bean pasta with olives and cauliflower all the time. It’s so filling and high in protein and fiber…what more could you want out of pasta, right? This time I tried the mung bean and edamame fettuccine style noodles and tossed them with a creamy leek and pumpkin sauce.
This dish was so simple and tasty but is really more about the leeks than the pasta! I love cooking with leeks, they are so flavorful, yet mild…not too onion-y at all. I created this dish for my Inspired Vegetarian column over at Healthy Aperture. To get the simple weeknight recipe for Leek and Pumpkin Fettuccine you’ll have to head over there. You’ll also find my addictive Sweet Potato Fried Rice from last month there, too. So go on, click on over to Healthy Aperture and get inspired!
Shredded kale, hard-boiled eggs, dried cherries and Asiago cheese are tossed with olive oil and lemon for a quick and easy weeknight kale pasta meal!
[Disclosure: By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.]
It’s hard to come up with a “new” pasta dish for a pasta challenge. I grew up eating pasta with just about everything. From eggs to cauliflower to pumpkin, I’ve paired pasta with it all. But this contest is more about the fact that pasta is an affordable, fast and healthy option for dinner. And it’s true. I make pasta one way or another every week at my house and I’m thinking anyone who feeds children does, too.
This dish has a few winning aspects to it:
It’s a true pantry dish: you can use any type of pasta you want (see below), you can also use any kind of green you want, and you can use any kind of cheese you want. So whatever you have on hand, use that. So versatile.
Besides the pasta and the eggs, it’s really a no-cook dish.
It’s equally good warm or cold from the fridge.
So let’s talk about pasta, shall we? There are so many different types to choose from. I made this kale pasta recipe a few times for this challenge and settled on the cellentani. I wanted a hearty pasta with a nice bite.
A good rule of thumb for choosing pasta is “the lighter the sauce, the thinner the pasta.” You can’t really go wrong with my olive oil and lemon dressing in this recipe, but once you start getting into thicker, meat based sauces, you’ll want to use a thicker pasta (think mac and cheese, it wouldn’t be nearly as good with angel hair spaghetti). Another really important tip for preparing pasta is not to over cook it. They tell you how long to cook it on the box for a reason. Trust them and you will get perfect pasta every time.
I also wanted my kale pasta to be “make-able” for everyone, so I actually bought of all my ingredients from Walmart. That’s right, except for the dried cherries, everything was found at my local superstore. I will admit, I don’t usually shop at Walmart but I wanted to see if I could find all my ingredients in one store for this dish. And I did, mostly.
I hope you will try this kale pasta dish for a busy weeknight meal that everyone will enjoy. And stay tuned later this week, I have one more pasta dish to share using a childhood favorite ingredient. Until then, check out my fellow reduxers pasta creations below!
Cook pasta according to package directions. Boil eggs. Shred kale and steam in microwave 4 minutes or until softened. In a large bowl, combine cooked pasta, cheese, shredded kale, dried cherries, chopped eggs, garlic, and mint. Add salt and pepper, to taste. Add lemon juice and olive oil and toss well to combine. Serve warm with more shredded cheese! Also good cold.
These no-bake fig newton snowballs are bite-sized balls of energy. With no-sugar added, they’re a healthy dose of fig deliciousness! I am kind of proud of these little snowballs. They are the result of almost an entire Costco-sized bag of dried fig failures, but sometimes you have to keep at it until you get it […]
Caramelized and roasted butternut squash tossed with sweet broccoli leaves — step aside kale, there’s a new super-green in town! Greens are my absolute favorite plant food and I love incorporating different varieties into my meals. My salads typically contain 2-3 different types of greens and I’m always looking for ways to fold greens into […]
Dehydrated cranberries and rich macadamia nuts are the highlight in this delicious little square. Super easy, no-bake, and no added sugars! This month’s recipe redux theme is pretty out of the box. We are using the food dehydrator! Pretty exciting, huh? Now I’m pretty sure that you don’t have a dehydrator, so I created a recipe […]
I spent last weekend at Smuggler’s Notch in Vermont attending Blog Brûlée, a super-fun blog retreat (a.k.a. party) hosted by four amazing RD friends of mine. My attendance at Blog Brûlée was partially funded by the Sponsors of the event, but I wasn’t compensated to write this post. Gretchen Brown, Deanna Segrave-Daly, Robin Plotkin and Regan Miller Jones are not only super cute, they’re also […]
I love cooking with tempeh. It’s such a delicious and healthy way to add texture to a dish and it’s very filling and satisfying. Soy food sometimes get a bad rep in natural health circles. I get it, there’s a lot of debate regarding whether soy is safe to eat. I tend to lean toward […]
I spent a few days in Bar Harbor Maine last week to learn about wild blueberries. The trip was sponsored by the Wild Blueberry Association of North America. It was a great time! I caught up with some fun RD colleagues, saw some beautiful parts of Maine, and of course learned a ton about wild blueberries. […]