GLUTEN FREE ORGANIC MUNG BEAN FETTUCCINE WITH MUSHROOMS AND KALE
We're still rocking meatless. MUSHROOMS are great for meatless newbies. They have a meatier slightly less veggy texture. Gray Farms has had the most beautiful mushrooms at the Sewickley Farmers' Market now for weeks.
This pasta is really interesting too. The brand is Explore Asian. It keeps a good texture, not mushy like some GF pastas. It's is high in both protein and fiber. I've really enjoyed experimenting with it - as you can see by this dish.
I have to say this was not Jacks' favorite. It's a soft subtle dish. We actually had this with the Tuscan Panzanella salad - which is just bursting with flavor. Unlike Jack, I really enjoyed it.
Let me know your thoughts.
Gluten Free Organic Mung Bean Fettucine with Mushrooms and Kale
INGREDIENTS:
½ package Organic Mung Bean Fettuccine
½ Vidalia Onion, sliced
2 large Portobello mushrooms, peeled and sliced
About 15 shiitake mushrooms, stems removed, and sliced
6 large Kale leaves, chopped fine, rinsed and drained
Olive Oil
Sea Salt and Pepper
½ cup dry white wine
Shaved Parmesan
DIRECTIONS:
Cook pasta according to package directions, drain, and then rinse with cold water. Drain again.
In a large sauté pan, in olive oil, cook your onions and portobellos until onions are translucent.
Add in the shiitakes and continue cooking.
Add in the white wine and allow it to reduce by half.
Add in the Kale and cook until it is wilted.
Season with Sea Salt and Pepper
Toss in the pasta and cook just until pasta is reheated.
Put in serving dish, and garnish with Parmesan if desired.
