Updated: Jun 27, 2018
I feel like I start every post off with, "OK this is my new favorite recipe" and if I do, I'm sorry. If I don't, then I definitely think it and you should be thankful that I hold myself back and spare you from my obnoxious over excitement. Anyway. This is my new favorite recipe (smize).
I think it's because it was my first time experimenting with mung bean noodles & also my first time mastering a plant-based alfredo recipe, so I really hit two birds with one stone. That being said, I learned A LOT. Quick summary below.
1. DO NOT OVERCOOK THE NOODLES. My experience has taught me that mung bean noodles cook very fast. 5 minutes max. Be careful. I warned you.
2. Don't be shy with the onion and garlic powder. Trust me.
I'm really excited for you guys to make this one. It was surprisingly a very easy and quick recipe & not expensive to buy the ingredients for (always a plus when you're a millennial on a budget).
Superfood Mung Bean "Alfredo" Pasta
· 1 small cauliflower floret
· 2 medium garlic cloves
· ¼ tbsp avocado oil (or extra virgin olive oil)
· ½ cup unsweetened non-dairy milk (almond, rice, hemp, whatever your heart desires)
· ¼ cup of nutritonal yeast
· 1 tbsp fresh lemon juice
· ½ tsp onion powder
· ½ tsp garlic powder
· 1 tsp sea salt
· ½ tsp black pepper
· mung bean pasta noodles
· 1½ cup of fresh spinach
1. Cover cauliflower in large pot with water and boil for about 7 minutes. Remove from pot once it's soft enough to stick a fork through.
2. Mince the 2 medium/large garlic cloves over a lightly coated pan with avocado oil. Cook until fragrant but not browned.
3. Place non-dairy milk (I used almond), nutritional yeast, lemon juice, onion powder, garlic powder, sea salt, black pepper, boiled cauliflower and minced garlic in blender. Puree to a sauce.
4. Cook the mung bean pasta in boiling water for 5-7 minutes (watch this - see my very important life lesson above).
5. Strain the pasta, add in spinach and top with your "alfredo" sauce.
6. Serve! Enjoy! Eaaaaaats!